This bread flour is milled from Renan wheat, a French variety known for producing a delicate, buttery crumb without added fat. The grain is grown organically in New York's Finger Lakes region and milled in small batches at The Birkett Mills, which has been running for 230 years in upstate New York. It's a good choice for sourdough, baguettes, and focaccia, and a noticeable upgrade over supermarket bread flour.

