Plotting My Next Flour Purchase – Central Milling Here I Come!

So it’s been a long while since I purchased flour, mainly because my last purchase was firect from Central Milling and in the form of two 50lb bags of flour! The other day, I finally cracked into my second 50lb bag and started thinking, what would my next order be? Since Central Milling has always been so good to me, I knew I would definitely stick with them, but as you read on further, you’ll see why I had a bit of trouble deciding. They offer SO many flours in SO many different grades and varieties, the choices are endless! I thought I would share the list with you – enjoy browsing and let me know if you have any questions. If you’d like to contact them with an Order, hit Nick up at, he’ll get it right out to you.



  • Beehive Organic Unbleached Malted All Purpose Flour
  • Artisan Bakers Craft Organic Wheat Flour
  • Artisan Old Country Organic Type 85 Wheat Flour
  • Artisan Old Country Organic Type 85 Malted Wheat Flour
  • Artisan Organic Stone Ground Type 80 Wheat Flour
  • Artisan Organic Old Country Type 70 Malted Wheat Flour
  • High Mountain Organic High Gluten Wheat Flour
  • Artisan Organic Low Ash Flour
  • Organic Unbleached Pastry Flour
  • Organic Unbleached Pastry Flour with Germ
  • Wheatland Organic Unbleached Flour
  • Organic Unbleached Wheat Flour with Germ
  • Artisan Bakers Craft PLUS Organic Wheat Flour with Organic Malted Barley Flour


  • Organic Whole Wheat Flour Fine
  • Organic Whole Wheat Hi Pro Flour Fine
  • Organic Whole Wheat Flour Medium
  • Organic Whole Wheat Flour Coarse
  • Organic Whole Wheat Pastry Flour
  • Organic Hard White Whole Wheat Flour


  • New!!  THE ONE Organic Baguette Mix
  • New!!  Organic Cracked 6 Grain Mix *special order
  • Organic White Spelt Flour
  • Organic Type 85 Spelt Flour
  • Organic Whole Spelt Flour
  • Organic White Rye Flour
  • Organic Whole Rye Flour
  • Organic Crushed Wheat / or Heavy Bran
  • Organic Crushed Rye
  • Organic Spelt Berries
  • Organic Rye Berries
  • Organic Pumpernickel Rye Meal
  • Organic Soft White Wheat Berries
  • Organic Hard White Wheat Berries
  • Organic Hard Red Winter Wheat Berries
  • Organic Dark Northern Spring Wheat Berries
  • Organic Spelt Bran *special order
  • Organic Bakers Wheat Bran
  • Organic Bulk Mill Run
  • Organic Buttermilk Pancake Mix
  • Organic 100% Whole Wheat Buttermilk Pancake Mix
  • Organic Buckwheat Pancake Mix


  • Golden West Bleached All Purpose Flour Enriched
  • Golden West Unbleached All Purpose Flour Enriched
  • Red Rose Bleached All Purpose Flour Enriched
  • Red Rose Unbleached All Purpose Flour Enriched
  • Red Rose Artisan Unbleached Malted Bread Flour
  • Red Rose Unbleached Keith’s Best Malted Bread Flour with Ascorbic Acid
  • Red Rose Electra-Light High Gluten Malted Unbleached Wheat Flour
  • Red Rose Bakers Special Type 70 Malted Wheat Flour
  • Red Rose Bleached Bakers Special Flour Enriched
  • Red Rose Unbleached Bakers Special Flour Enriched
  • Gilt Edge Bleached All Purpose Flour Enriched
  • Gilt Edge Unbleached All Purpose Flour Enriched


  • Golden West Whole Wheat Flour
  • Red Rose Whole Wheat Flour
  • Red Rose High Gluten Whole Wheat Flour
  • Wheatland Whole Wheat Flour Fine
  • Wheatland Whole Wheat Flour Medium
  • Wheatland Whole Wheat Flour Coarse


  • New!! Coarse Cracked 7 Grain Mix *special order
  • New!! Medium Cracked 9 Grain Mix *special order
  • Red Rose Crushed Wheat
  • Red Rose Crushed Rye
  • Extra Fancy Durum
  • Golden West Germade
  • Red Rose Pancake and Waffle Mix
  • Red Rose Chipped Wheat
  • Wheatland Hard Red Wheat Berries
  • Wheatland Dark Northern Spring Wheat Berries
  • Red Rose Raw Wheat Germ
  • Clean Bakers Wheat Bran
  • Bulk Mill Run

Central Milling: Now Shipping to You and Me!

cmillingCentral Milling, a company I choose over Giusto’s, King Arthur’s, and all others, is now set up to ship flour to the likes of you and me. For years, the good people at Central Milling have been supplying commercial baking establishments all over the west coast as well as filling the bags of Whole Foods‘ 365 brand flour. They have an INSANE list of organic and traditional flours to choose from, and with the advent of the flat rate shipping box from the USPS, they have an easy and convenient way to get their fine product directly from the mill to your front door. It doesn’t get much more fresh than that!

If you’d like to check out their wide array of flours, check out the 2009 Product Listing.

If you’d like to order up some flour for your very own, send an email to Nick at or call him at (707) 849-6788 and he will get it straight in the mail for you.

If enough of us home enthusiasts are interested in his flours, we may be able to offer a “In Search of the Perfect Pie Coupon”. I guess we’ll just have to see what everyone thinks 🙂

Please leave me a comment and let me know what you think of your experience with these new flours. Thanks!


Giusto’s Organic Ultimate Performance High Gluten Unbleached Bread Flour – Works Great for Pizza Too!

While I’m on the topic of flour – If ever you are looking to have a little more precise control over the protein percentages in your flour, or if you are looking for great organic pizza making flour, check out my friend’s company: Giusto’s Vita-Grain Flour. They supply LOTS of commercial bakers and restaurants up here in Northern California, but the public can order their AWESOME flours off the website. They also carry organic spices, sweeteners, oils, and more. Give them a try and I’m sure you’ll never go back 🙂

The Tools of the Trade

I’ve been shopping online lately and wanted to share a few of the better pizza supply stores I’ve come across. Use these sites to get everything you need from trays and screens to peels and stones. A few of these places can send you ingredients which may be nice if you are looking for that special ‘OO’ flour or a certain brand of stewed tomatoes. Check them out and happy shopping!

Pizza Tools – Exactly what the name implies. They’ve got all the essentials when it comes to the tools of the trade.

Mission Restaurant Supply – These guys have all the tools you’d ever need but since they are a restaurant supply shop, they’ve also got fun things like pizza delivery bags, boxes, and other more restauranty items. Who knows! Maybe you’re looking to travel with pie?

Pennsylvania Macaroni Co. – These guys have a few tools, but they specialize in ingredients mostly. Many of the better cheeses, flours, tomatoes, etc, can be found right here.

Sourdoughs International – I’ve written about these guys before, but you’ve REALLY got to get some sourdough starter from these guys. It’s awesome and your mouth will hank you.

Published in: on March 10, 2009 at 6:30 pm  Leave a Comment  
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Not Your Normal Pizza Dough Recipe – Unique Dough from

If you are at all interested in pizza making, then you have definitely Googled “pizza recipe” many times. The thing is, it seems like 90% of the pizza dough recipes out there are the exact same recipe! They go something along the lines of two teaspoons yeast, white all purpose flour, a bit of salt, pinch of sugar, warm water, yadda yadda yadda..

So how about tonight, you go out on a limb and try this truly unique dough recipe brought to us from! It isn’t quite whole wheat, it isn’t quite white. It’s got a truly interesting texture and flavor and who knows, maybe this could be your new favorite crust. I made it recently and we were pleasantly surprized with the outcome. In fact, I think the pizza photos below are that exact pie (I think). Anyhow, try this recipe out and let me know what you think.

1 cup semolina flour
¼ cup corn flour
(not corn meal)
½ cup whole wheat flour
1 tablespoon rye flour
40 grams gluten flour (⅓ cup)
Add white bread flour to a total weight of 580 grams (4⅔ cups)for the mixture

1½ cups water
1 cup active culture
(Note that my culture may be a little different from yours.
I use equal volumes of water and all purpose flour.)

Knead in bread machine (or a stand mixer).
Add: 1 tsp salt halfway through the mixing cycle.
The completed dough should be a little sticky. If not, a little more water may be needed.

Set overnight in a cool place, 55-60° F.

The quality of the flavor for most breads improves with longer rise times. So when possible, let the first rise occur overnight in a cool place. (55° to 65° F.) But longer rise times strongly depend on the nominal acidity of the culture. If the culture produces a lot of acid, the gluten of the dough will not stand up well to the extended exposure.  Also, the quality of the flour can be important. Some flours succumb to acidity more readily than others.

Form into two pies, each about the diameter of a cooking sheet.  Although you can use a rolling pin to create the thin dough, it is probably better to coax the dough by hand into the proper shape.  You want to avoid losing the entrapped air bubbles. The dough should be very elastic; occasionally you’ll need to dust the dough with flour to avoid it becoming too sticky.  After the pies are formed, dust with flour again, cover with a towel and let rise at room temperature.

Let the pies rise on wooden baking boards to minimize sticking.  A good coating of flour on the bottom before the last rise helps greatly. To release the pies from the board, flip the board over and let the pies fall by gravity.  Add some fresh dry flour to the bottom and flip it right side up again.  For toppings just brush on garlic in olive oil and rosemary.  A little tomato paste with cheese and deli meat is also good.… Use the toppings sparingly to not overpower the flavor of the crust and to avoid applying too much moisture.

It is best to bake the pies directly on a baking stone. Heat the oven to 550° F. (or as high as your oven will go). Slide pizza onto the stone, then spray oven with a misting bottle (not necessary but helps with the crust). Cook until lightly brown — about five minutes. Cool a couple of minutes on a cooling rack and serve.

Thanks! Also, if you are in need of some great tasting sourdough starters, check them out as well. They offer many mail order sourdough cultures and I have had nothing but good experiences with them.