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Organic Expresso T85

Organic Expresso T85 Artisan Bread Flour

ARTISAN BREAD FLOUR
Our flagship organic bread flour. Rustic, spicy and caramel-colored.
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  • -$-11.99
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    Details

    The Expresso varietal is a cross between Express and Yecora Rojo. We love it as an organic varietal because of its intricate flavor and resistance to diseases and rusts.

    Expresso’s wild rustic earthiness makes it a great match for a dark sourdough loaf, and is the best option for any baker that only uses organic flours.

    Just like Trailblazer, Expresso blends very well with our other flours.

    If you are deciding between Trailblazer and Expresso, Expresso is the organic choice. It will also be a bit darker, spicier and more rustic than Trailblazer.

    Origin

    The father-daughter team of Brian and Shaylene Andersen at Andersen Organics in Othello, Washington are our newest growers. They harvest organic Expresso hard red spring wheat on land that's primarily dedicated to producing onions. Planting grain is a way to rest their fields between vegetable harvests and disrupt pests and disease without the need for chemicals that can harm the soil and our food, too.

    Baking Tips

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

    For heartier loaves and more complex flavor, we love to blend organic Expresso with our other flours at an 80/20 ratio.

      • Organic Skagit 1109: for a dark, caramel crust and a robust wheat flavor
      • Edison: for a lighter loaf with a nutty and buttery flavor
      • Sequoia: for a softer crust and delicate finish

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