At Farmer Ground Flour we produce a number of different flours, and we are continually reviewing and improving both our milling process and the grains we mill. We work closely with bakers and pasta makers to create flours that perform beautifully, and that you just can't get anywhere else. We developed our corn grits, for example, through back-and-forth trials with restaurant chefs, and our light wheat offers bakers the performance of roller-milled white flour, but with all the flavor and nutrition of stone-milled. We select our grains for flavor and performance, and every year we plant trial plots of heirloom wheats, such as "Warthog" and "Glen." We are also working with NOFA and the Northeast Organic Wheat Project to identify and promote superior heritage wheat varieties, and to develop relationships among farmers, bakers, and millers.

 
High-Extraction Bread Flour:  Also sometimes called “half-white” flour.  This flour averages between 12.5 and 13.5% protein.  It contains all the original germ and a small portion of the original bran.  Slightly darker in color than conventional white flours, but much closer in performance to a white flour than a whole wheat.  This sort of high-extraction flour is what in Europe would be called “T-85,” the same sort of flour used by the Poilan Bakery to make their world-famous Miche.

Whole-Wheat:  Our whole wheat flour contains 100% of the original grain, but has been sifted and re-ground to ensure a fine grind and unform size.

All Purpose Flour:  Milled from our red winter wheat variety Warthog, this 11% protein flour is used for both pastries and breads.

We also offer Rye Flour, Corn Meal, Polenta, Whole Buckwheat Flour, Whole Wheat Pastry Flour, White Pastry Flour, Whole Spelt Flour.

We always welcome visits and calls. If you’d like to learn more about our flours, or if you’d just like to be in touch, please give us a call.