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Glacier Peak Bread Flour

A lighter, more sifted bread flour. If you're looking for a classic white bread flour, this is it.

Varietal: Yecora Rojo Hard Red Spring Wheat

Use for: Kid-friendly sandwich breads, pizzas, croissants, dinner rolls, baguettes and croissants.

**50 lb bags are not yet available for shipping!**

Size
  • -$-7.99
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    • Details
    • Baking Tips
    • Origin
    • Recipes

    Glacier Peak is the lighter, more sifted sibling to our beloved Trailblazer bread flour. We start with the Yecora Rojo varietal, and sift off a bit more bran and germ. You still get all of the delicious flavor, but it will perform more like a white flour.

    Glacier Peak really shines as a pizza flour. It’s become a favorite among Neapolitan-style pizzaiolos. When parents ask us what flour is most accessible to their choosy kids who only like white bread, we steer them here.  

    Laminated doughs are also a great application for Glacier Peak because of its strength. This is the base flour for Tartine’s croissants.

    Since it's more sifted, Glacier Peak works wonderfully 1:1 in any recipe calling for bread flour.

    For pizza, we find that Glacier Peak blends beautifully at a 20/80 ratio with a weaker flour, such as our Edison, Sequoia or Organic 1109. This makes the dough more elastic and tender.

    For recipes that don’t require a strong bread flour, including focaccia, flatbreads or enriched sandwich loaves, we blend Glacier Peak 50/50 with any of our other flours.

     

    Much of the Yecora Rojo red spring wheat we mill for Glacier Peak is grown by our neighbors Darrin and Keith Morrison at Morrison Farms here in the Skagit Valley. Strong advocates for farmland protection, the Morrisons have been farming their fields for five generations. They're known locally for their potatoes. Our wheat is a side crop they grow as part of a system of crop rotations that helps them naturally break disease cycles, reduce pest problems and add important organic content back to the soil.

    Recipes to come!

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