If you’re looking for a single bread flour, go with Trailblazer. It has a clean flavor and is a favorite among our many customers, including Tartine and Grand Central Bakery.
Perfect for: All your favorite bread recipes. Hearty loaves, pizzas, dinner rolls, baguettes and bagels.
**50lb bags are not yet available for shipping!**
VARIETAL
Yecora Rojo Hard Red Spring Wheat
PROTEIN
13 - 14.5%
SIFT
Type 85
Every year we test out new varietals and every year, Trailblazer's flavor and performance keeps it at the top. We stone mill our Trailblazer from locally-raised Yecora Rojo grains.
It's a very versatile flour, making it a great starting point for folks that are just getting into baking. Its exceptional flavor makes it the go-to flour for bakers at Tartine, Essential, Grand Central Baking and Macrina, too.
Many of our customers use Trailblazer as a base flour, blending in a bit of our other flours to tweak the flavor and color.
Compared to our Organic Expresso Artisan flour, Trailblazer is softer, a bit less rustic, and creates a lighter crumb.
Our Trailblazer 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.
We blend Trailblazer with our other flours at an 80/20 ratio.
For any recipes that don’t require a strong bread flour, like focaccia, flatbreads, or sandwich loaves), we blend Trailblazer 50/50 with any of our flours.
Much of the Yecora Rojo wheat we mill into Trailblazer comes from the Winema Co-op in Klamath Falls, Oregon, where the Staunton Family grow our grain almost a mile above sea level. It's tricky land to farm—it can see snow 12 months a year, and between harvests the Stauntons are part of an innovative partnership with the US Fish and Wildlife Service where they agree to create wetland rotations on their farm that serve as both a wildlife refuge and proof that agriculture and nature can exist together.
Recipes to come!
