We love flour, and the choices we make provide flavor and nutrition to our bread. Wherever possible, we recommend the use of freshly milled, local flours. In this way, we extend our Baking the World A Better Place to foster a vibrant regional grain economy and deepen our respect for providing local food banks with items made from high-quality ingredients. At the same time, our love of baking and need to create a sustainable non-profit organization creates a winning combination. Through our Flour Fundraiser online store, our volunteer bakers can purchase these flours at a steep discount to retail pricing, and we manage to fundraise at the same time.
But what if you need to make a substitution? Substitutions are sometimes needed. Here are the Washington-recommended flours and their suitable substitutions:
Honey Oat Loaf
Our Honey Oat Loaf calls for two flours: a high-extraction flour and a whole grain flour.
High Extraction Flour Options:
Substitution: Cairnsprings - Sequoia Bread Flour
Whole Grain Flour Options:
Substitution: Central Milling - Hard White Whole Wheat Flour
Mill your own whole grain flour!
The bread formula differs slightly in different locations. For example, in California, we recommend using Central Milling's T110 flour. That is a one-stop shop; no "blending" is needed for our loaf. It is the equivalent of the two mixtures above. If you have a different formula you will find flour coaching on your formulas page off the volunteer dashboard.
Satisfying Whole Wheat Loaf
Our Satisfying Whole Wheat Loaf uses Central Milling's Hard White Whole Wheat flour. No substitutions are available at this time.
Sunflower Rye Loaf
Our Sunflower Rye Loaf uses Central Milling's Hard White Whole Wheat flour and Rye flour (Bob's Red Mill or King Arthur, the darker the better).