We use local flour for all our baking and cooking, living here in North Dakota there is abundance, with last year being some what of a drier hotter year the wheat was of a better quality, protein 11 to 13% and better but we dont count the odd ball.
We process our own malt and gluten, in your opinion what would be a good mix of fine ground Hard White Spring Wheat flour with gluten & malt additive?
