Stone-ground flour from Castle Valley Mill in Doylestown, PA. Coarsest bran is removed for a finer end product. Ideal for breads, extruded pasta, sour doughs, and yeast raised recipes. Also a good all-purpose flour.
Refrigerate or freeze.
Stone-ground flour from Castle Valley Mill in Doylestown, PA. Coarsest bran is removed for a finer end product. Ideal for breads, extruded pasta, sour doughs, and yeast raised recipes. Also a good all-purpose flour.
Refrigerate or freeze.