Organic Artisan Blend Flour

I have been using to make a no-knead recipe. The loaf has wonderful color and most importantly taste. I love that it is more nutritional than regular bread flour. The order came in a timely manner and packed in a sturdy box. I love knowing I supporting a farmer directly who cares for than land and uses organic practices. Keep up the amazing work!

Started using this for "special" breads, such as italian, herb, etc., and it makes them ~that much more~ softer and tastier. It is a fantastic flour that keeps very well in the freezer. I'm sure it's a good everyday-flour, but I prefer it for my sturdier breads.

I ordered a dough whisk, 5lb spelt flour and 10 artisan flour and couldn't be happier. I'm only 1/2 a yr into making my own bread and still very green. But I am thrilled to support the Family at Janie's Mill and use their products and look forward to continuing my bread making journey using Janie's Mills Flour.

Listen up. If you want to make good sourdough, you need water, starter, salt and good flour, right? You're on your own when it comes to starters and water and salt, but you've come to the right place for good flour.

I started making sourdough some years back using a starter I spent months coaxing along and a good high-protein flour available in groceries everywhere. It took a while, but the day came when I opened my oven door and found inside not another dead-as-a-doornail lump of hardened play dough instead a loaf of real sourdough -- the work of my own hands!

I bake every other week these days, but truth be told, my bread is good but boring. What to do? I bought a bag of Janie's Mill light rye and began salting it into my dough. That helped, so I decided to try Janie's high-protein and artisan flours, mixing 60 percent high-protein, 35 percent artisan, 5 percent light rye, and a spoonful of diastatic malt powder.

The result? I baked this morning and, worrying that I might not have the proportions right, asked my wife whether she smelled too much rye. "No," she said. "It smells like good sourdough."

There you have it, folks. If you want good sourdough, this is where you get really, really good flour.

I haven’t baked with it, I used it for my first sourdough starter and it seems to be thriving