SILVER Pastry Flour

The "silver" is finely ground, medium extraction (80%) pastry flour, stone-milled from a variety of soft white winter wheat specially bred for our region.

Soft wheat is lower in protein and good for scones, biscuits, pancakes, pie crust, cookies, muffins and brownies, pound and sheet cakes and even doughnuts. The lower extraction silver has a lighter texture and more subtle flavor than the gold.

Our current crop comes from the Sachs family in nearby Westmoreland County (organic acreage)

Type: Flour

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