About our Organic Whole Wheat Pastry Flour
At Ingrained, we mill our flour in small batches from organic soft white wheat berries to bring you the freshest, most flavorful, and most nutrient dense flour that you have ever experienced!
Whole wheat pastry flour, otherwise known as soft white wheat flour, is a fluffy wheat flour perfect for baked goods and quick breads such as cookies, cakes, muffins, pancakes, waffles, pastries, and pie crusts (baked goods leavened with baking powder or baking soda and not yeast). Whole wheat pastry flour has a very mild taste and soft texture compared to the typical grocery store variety of whole wheat flour. It has a lower protein content and a higher moisture content than our Organic Hard White Wheat Flour.
Note: Soft white wheat flour is not suitable for use as the sole flour in yeasted breads because of its lower gluten content which does not allow for necessary structure in the finished bread loaf. If you plan to make yeasted breads, try our Organic Hard White Wheat Flour. (However, you may want to experiment with a blend of our hard white or hard red wheat flour along with our whole wheat pastry flour if you want to make a soft dinner roll!)
The Wheat Berry – A True Superfood!
Wheat berries are truly a superfood, with extraordinary amounts of vitamin E, a vast array of B vitamins, and many other vitamins, minerals, and phytonutrients (plant based nutrients). What is so amazing about our wheat flour is that you benefit from the entire wheat berry. Unfortunately, the average baker has never experienced the joy of baking with the entire wheat berry ground into a fine flour. Once you experience baking with this freshly milled flour, you will never go back to the grocery store varieties!
Anatomy of a Wheat Berry
The wheat berry is composed of three layers: the bran (the hard outer layer), the endosperm (the middle starchy layer), and the germ (the inner layer containing the most fat, and the fat-soluble vitamin E.) Wheat berries encase their inner treasure within a hard outer shell called the bran. Protected inside the bran, the host of nutrients in the wheat berry will last indefinitely! Once the bran shell is shattered by milling, all of those valuable nutrients are exposed to oxygen and begin a rapid process of oxidation (the process that makes oils turn rancid, fresh fruit turn brown, and off-flavors and odors to develop in nuts and oils for example.) That means that in order for your body to benefit from all the nutrients in whole wheat flour, you need to either mill it yourself and use it quickly, or it must be preserved from exposure to oxygen. Our unique tri-ply packaging system combined with our small batch milling process does just that — it allows you to reap the benefit of freshly milled flour in a convenient oxygen-resistant package.
About Conventional “Run of the Mill” Flour
Conventional milling practices sift the bran and the germ from the endosperm (the starchy part of the wheat berry) to prolong the life of the flour. “All Purpose Flour” that you usually find on a grocery store shelf is just the endosperm of the wheat with added synthetic B-vitamins to prevent common nutritional deficiencies in the general population. The manufacturers then add wheat bran back in to the white flour to make “Whole Wheat Flour”. This type of whole wheat flour is usually very gritty and frustrating to use in baking or cooking. It usually still must be combined with an all-purpose flour to be functional in most recipes.
Ingrained Freshly Milled Flour – Whole Grain Goodness!
Our flour contains all three layers of the wheat berry — this is whole grain goodness at its finest! You will immediately notice the superior texture and flavor of our flour in your baked goods compared to conventional whole wheat flours. It can be used without addition of “all purpose flour” to make delicious baked goods. Bethany has found that she must tweak some recipes in term of flavor, moisture, or ingredient content to allow for the unique properties of freshly ground flour. She also has experimented with many different types of grains and grain blends to find the optimum grain for each cooking and baking application. Bethany would be happy to help guide you in your selection of Ingrained Freshly Milled Flours to meet your specific baking needs. Contact her at Bethany@ingrainedliving.com.