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Sequoia T85

Sequoia T85 All-Purpose Flour

ALL-PURPOSE FLOUR

Our most versatile all purpose flour equally at home in a hearth loaf or a pie crust.

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  • -$-9.98
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    Details

    Sequoia was recently developed by Washington State University. Unlike our high-protein spring wheats, Sequoia is planted in the fall. It overwinters in the soil, outcompeting weeds and keeping the soil nourished. The dormancy of this winter wheat varietal lends to its lower protein content.

    Origin

    Sequoia is grown by one of our favorite farming couples, Garrett and Jessica Moon of the Moon Family Farm in Horse Heaven Hills, Washington. Using no-till methods that conserve their fields' fragile soils, they grow wheat on land that gets less than 10” of rain each year. We love the Moons because they're always finding new ways to farm sustainably despite the weather—from planting native grasses to stop invasives to using artificial intelligence for weed prevention.

    Baking Tips

    Sequoia has more bran and germ than most bread flours, so it needs an extra 5% hydration. For every cup of water that your recipe calls for, add in an extra tablespoon. 

    We love Sequoia’s flavor in our hearth loaves! It's delicious on its own or blended with any of our bread flours.

    For any recipes that don’t call for a strong bread flour, like focaccia, flatbreads, or enriched sandwich loaves, Sequoia performs beautifully.