Photography by Allison Usavage
Please pardon the dust. Our fresh flours are milled to order.
We make freshness a priority, milling our organic grains to order. Please keep your flour in a cool, dry place and be mindful of the “best by” date on the bag. To extend the life of your flour, store it refrigerated or frozen. That said, Farmer Ground wants you to have a fresh supply of local flour. We recommend that you buy our flour in small quantities that can be used pronto. For optimum flavor, please consume our products within 1-2 months of purchase.
A special note: Corn has a high amount of oil in the germ. Our corn products should be stored well, tightly sealed and consumed within 6 weeks of purchase (3-5 weeks in the summer).
High Extraction
(Half White)
This is our best selling flour, most often used by artisan bread bakers as the primary or foundation flour in their bakes. It’s considered our strongest flour for bread baking. This is an 85% extraction flour that is sifted to remove a large portion of the bran, which improves the flour's baking characteristics. It retains the wheat germ, resulting in great flavor and nutrition. Compared with the 'bleached white' look of most white flour, our high extraction flour has a creamy tan appearance. (Similar to a T85 flour.)
What does 85% extraction mean? It’s the percentage of flour yielded from the grain milled after sifting. For example: 100lbs of grain is milled, the whole grain flour passed through a sifter that removes the large pieces of bran (15lbs) leaving the sifted flour (85lbs). See our FAQ page for more information on High Extraction.
This product is produced in 2lb, 25lb and 50lb bags.
Used for: breads, pizza dough, pasta, and more.
Grains: Blend of Hard Red Winter and Hard Red Spring wheat, carefully designed for bread baking.
Protein: 12%
Whole Wheat
Bread Flour
This is the Whole Wheat version of our High Extraction Bread Flour, created from the same wheat blend. Milled to a fine consistency, with medium sized bran flakes left intact. It’s significantly darker than High Extraction bread flour, due to the higher bran content. Very flavorful!
This product is produced in 2lb, 25lb and 50lb bags.
Used for: Breads, other applications where a flavorful whole wheat flour is desired
Grains: Blend of Hard Red Winter and Hard Red Spring wheat, carefully designed for bread baking.
Protein: 12%
All Purpose Flour
Our All Purpose has a wide array of applications in baking and should be suitable for most recipes that call for “flour”. This is a sifted flour, resulting in a creamy off-white appearance and appealing flavor. It is softer and lighter than our bread flours. Essentially this flour is a mix of our High Extraction Bread Flour and our White Pastry Flour. This flour could be used for Bread baking, but our High Extraction Bread Flour would be a better choice and would result in a stronger dough.
This product is produced in 2lb, 25lb and 50lb bags.
Used for: Cakes, pastries, pie crusts, pancakes, quick breads, batters, and much more. Can be used for breads but high extraction bread flour would likely be a better choice.
Grains: A 50/50 mix of our Hard Red wheat blend and Soft wheat.
Protein: 10%
Whole Rye Flour
This is a whole grain flour with larger bran flakes, milled to a medium coarseness. Our Rye Flour can be used in whole grain breads, to add texture to blends, or simply for dusting boards. Used in many old-world style dense rye breads for its fresh and distinctive flavor.
This product is produced in 2lb, 25lb and 50lb bags.
Used for: Whole grain rye bread, Pan loafs or mix it with bread flour for a milder flavor and more open loaf.
Grains: Rye
Whole Spelt Flour
Spelt is a traditional or ancient grain related to wheat. This is a whole grain flour with larger bran flakes, milled to a fine granulation. It has a mild, nutty, slightly sweet flavor and produces a light delicate texture in baked goods (like a pastry flour). There are also some reports that spelt has more easily digestible gluten proteins.
This product is produced in 2lb and 25lb bags.
Used for: Cakes, pasta, pancakes, pie crusts, pastries, can be used instead of “whole wheat” in most recipes, 100% spelt pan loafs, great addition to whole grain breads
Grains: Spelt
Sifted Spelt Flour
Spelt is a traditional or ancient grain related to wheat. This is a sifted version of the normally whole-grain flour. It is milled finely and comes out smooth with minimal bran flakes. It has a mild, nutty and slightly sweet flavor. There are some reports that spelt has more easily digestible gluten proteins.
This product is produced in 25lb bags.
Used for: Pastries
Grains: Spelt
Einkorn Flour
Einkorn is an ancient grain, the first wheat cultivated by humans many of thousands of years ago. Some consider Einkorn more nutritious than modern wheat and there are some reports of it working with gluten sensitive diets, however it does contain gluten and is in the same genus as wheat. This is a whole grain flour with larger bran flakes, milled to a fine granulation. It has a sweet, nutty flavor and beautiful golden color.
This product is produced in 2lb and 25lb bags.
Used for: Cakes, pasta, pancakes, pie crusts, pastries, can be used instead of “whole wheat” in most recipes, 100% einkorn pan loafs, great addition to whole grain breads
Grains: Einkorn
Whole Wheat
Pastry
Flour
This Whole Wheat Pastry Flour is milled from soft wheat. It contains larger bran flakes and is milled to a fine granulation. The flour is soft and light and results in a tender texture and nice flavor when baked. Not recommended for bread baking.
This product is produced 2lb and 25lb bags.
Used for: Creating hearty baked goods of all sorts - Scones, cookies, pies, pancakes, muffins, cupcakes, brownies, and much more.
Grains: Soft Wheat
Protein: 8%
Whole Wheat All Purpose
This variation of our All Purpose is milled from a mixture of Hard and Soft berries, however it is scalped. Like our other ‘whole’ products, this means it is sifted through larger screens, allowing more of the nutritious bran into the final product. With the appearance of whole-wheat and the mix of hard and soft, this product is great for a large range of baking.
This product is produced in 25lb bags.
Used for: Cakes, pastries, pie crusts, pancakes, quick breads, batters, breads, and other applications where a a fuller flavor is desired
Grains: Hard and Soft Wheat
Protein:
White Pastry Flour
This White Pastry Flour is milled from soft wheat. It is sifted removing the majority of the bran while retaining the wheat germ. The resulting flour is a creamy off-white color, soft and light in texture. When baked it will create a tender crumb ideal for pastries and pie crusts.
This product is produced in 25lb bags.
Used for: Creating tender baked goods of all sorts - Scones, cookies, pies, pancakes, muffins, cupcakes, brownies, and much more.
Grains: Soft Wheat
Protein: 8%
Corn Meal
Milled from whole yellow dried corn kernels, to a medium granulation, meaning that it contains a mixture of 'floury' and 'gritty' textures. This Corn Meal contains all of the natural nutrients and includes germ, bran and endosperm. Our corn products are never de-germinated, which gives them a richer taste and retains all of the original oils and nutrients from the grain. Most corn products are de-germinated for longer shelf life; we keep the good stuff in the mix.
This product is produced in 2lb, 25lb and 50lb bags.
Used for: Corn bread, pancakes, spoon bread, dusting boards and peels and much more.
Grains: Yellow Corn
Polenta (Corn Grits)
Our Polenta is medium grind, meaning larger than 'quick cook' grits and smaller than 'extra coarse' grits. Includes all natural nutrients and germ (see corn meal for more info). Complex and rich in both taste and appearance.
This product is produced in 2lb and 25lb bags.
Used for: Polenta (Suggested Recipe)
Grains: Yellow Corn
Hard Wheat
Berries
Perfect for at-home milling, this NYS local grain mix of Hard Red Winter and Spring Wheat berries is used to produce our Half-White, Whole Wheat, and is mixed with Soft Red Winter Berries to produce All Purpose.
This product is produced in 25lb bags.
Soft Wheat Berries
Perfect for at-home milling, this NYS local grain mix of Soft Red Winter Wheat berries is used to produce our White Pastry, Whole Wheat Pastry, and is mixed with Hard Red Winter and Spring Berries to produce All Purpose.
This product is produced in 25lb bags.
Rye Berries
Perfect for at-home milling, this NYS local grain mix of Rye berries produces our flavorful Rye Flour.
This product is produced in 25lb bags.
Spelt Berries
Perfect for at-home milling, this NYS local grain mix of Spelt produces our Whole and Sifted Spelt flours.
This product is produced in 25lb bags.
Einkorn Berries
Perfect for at-home milling, this NYS local grain mix of Einkorn produces our rich Einkorn flours.
This product is produced in 25lb bags.
All Farmer Ground Flour products are packaged in a facility that also processes wheat