NEW! Better Bread Flour
Where Sourdough Starts
- Description
- Ingredients
- Uses
- Specifications
- Storage
If you're new to bread baking, this is the flour we'd put in your hands first. Better Bread Flour is designed for consistent results without the guesswork. If you’ve baked with our Artisan Bread Flour, think of this as its lighter, more approachable cousin. From crusty sourdough to everyday sandwich bread to soft, sweet cinnamon rolls, this flour shows up beautifully across the board.
A high-protein bread flour gives your loaves structure and lift, while a touch of stone milled spring wheat adds depth and character. Grown as a diverse mix of resilient wheat varieties using regenerative practices, it brings better fermentation tolerance and flavor that feels rooted in the field.
We’re releasing Better Bread Flour in limited quantities. If it earns a place in your kitchen, it just might earn a permanent spot in ours.
Protein: 13%
Moisture: 11.5%
See use tab for hydration recommendations.
Regenerative Farming | Arizona Grown | Freshly Milled
Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.
Do not consume raw.
Yeast breads
Dinner Rolls
Cinnamon Rolls
Crackers
Focaccia
Pizza crust
Graham Crackers
Muffins
Hydration recommendation for sourdough application: start at 65% hydration and gradually increase as needed, up to 80% hydration.
Moisture: 11.5%
Ash: 0.7%
Falling Number (secs 14% mb) 575.0
Farinograph Absorption (14% mb) 65.2
Development Time (min) 5.3
Stability (min) 9.2
M.T.I. (BU) 26.0
Time to breakdown (min) 11.5
This product is shelf stable for up to one year after it’s made and packaged (but we doubt you’ll wait that long to make something delicious with it!)
“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.
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Good for People + Planet
Our desert home and love for not only our crops, but the flora and fauna that surround us, keep us committed to adopting sustainable practices that are better for both people and the planet, like operating a 100% solar-powered mill, planting low water use crops, and cultivating only non-GMO seeds.
LEARN MOREFrom Our Family To Yours
What happens when you combine a father’s wild dream, and the ambition of a daughter? The dynamic co-owners and father daughter team behind Hayden Flour Mills, Jeff and Emma Zimmerman. Driven by the mission to bring back the forgotten flavor and goodness of heritage and ancient grains, their story is not only one rooted in agricultural history, but also family history.
OUR STORY
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