Wheat Land Farms
I found this Northern Colorado wheat flour at King Sooper, as mentioned by other local bloggers. I called the phone number I found on the package, and spoke with the owner. The wheat is grown in several Northern Colorado counties and milled near Greeley. Flour available at King Sooper is fresh. Even though it has no expiration date, the folks at Wheat Land Farms keep track of how much flour they deliver, and how much King Sooper sells.
They do recommend we keep flour no longer than 60-90 days, depending on temperature. The freezer is a fine place to keep it fresh. Moisture spoils it faster. The fact that it is organic also results in faster spoiling, because traditional flour is treated with chemicals that slow down the weevils. (I also heard that whole wheat flour goes rancid faster because of the oils in the germ).
I am baking bread in a Zojirushi bread machine. It turns out great with 4/5 Wheat Land Farms whole wheat and 1/5 spelt flour (I bought the "non-whole" spelt flour by mistake - will update the section when I try "whole spelt"). I've also used it successfully 50-50 in pancakes, waffles, and baked goods, from muffins to corn bread. I have not yet tried to make pasta, as we use up pantry supplies of Italian whole wheat and farro selections.
Note other sources of local flour:
- Rocky Mountain Milling
- Farmer John's flour (Boulder) - whole wheat, freshly milled
Myrto Ashe
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Reader Comments (1)
I usually use flour from Rocky Mountain Milling, but it's nice to know there's some alternatives.