I am changing the brand of flour I use for all of my baking! This is a pretty big deal, but I have done some research and spent time on the decision. I will be using War Eagle Mill's flour instead of King Arthur's flour. Here are some of my reasons:
- I like to bake for your family like I do for my own- for health reasons stone ground flour is superior to modern flour processing.
- WEM flour has a fresher flavor
- WEM is a local establishment & I like to shop local when possible
So all my bakery products now in addition to being Whole Grain contain Organic Stone-ground flour. I'm excited about being able to offer my customers a healthier, higher quality product.
**Another change I'm making is the incorporation of more spelt flour in my baked goods. I tried spelt last season and liked it so I have continued to experiment with it. Look for it in the ingredient listings of my cakes, cookies, and muffins.