Capay Mills Whole Grain Flours

  • About This Item

    Grain farmer David Kaisel offers stone-ground flour milled from heirloom, organic grains. The result is fresh whole-grain flour that keeps flavor and nutrients intact. Net weight: 2 lbs


    Sonora is one of the oldest varieties of wheat grown in North America and can be used as an "all purpose" flour for breads and general baking. Variously classified as a soft or hard spring wheat, Sonora produces a pale golden whole grain flour noted for it’s mellow flavor and elastic gluten, making it ideal for making flour tortillas, flatbreads and pizza. With it’s light color, Sonora flour more closely resembles unbleached white flour than other whole grain flours with darker bran and fiber. 


    Hollis is a hard red spring wheat variety selected for its high grain protein and weight and superior bread-making quality. Organically Grown by Camp Grant Ranch in Humboldt County, CA.


    Øland is a rare historic Nordic wheat, made famous by Claus Meyer of noma restaurant in Copenhagen. With distinct flavor and baking qualities, Øland has been compared to Einkorn ‘ancient grain’. Øland responds best to “low and slow” no-knead sourdough techniques.


    Merced Rye is a shop favorite for sourdough starter feeding and blending in bread doughs for a spicy, hearty flavor profile.