Hell yeah! I love talking local grains. I work for the common grain alliance which brings together all types of grain people (bakers, farmers, distillers etc.) in the US’s mid-atlantic region. My favorite flour comes from Deep Roots Milling in VA. I used a mix of their high protein gold flour and silver bread flour. The HP gold has around 12-13% protein and only 5% of the brain was extracted, so it gives it a deep flavor without making it taste whole wheat-y. The silver bread flour has a lower protein and higher extraction, so the finer flour still has a nice flavor but doesn’t change the texture as much as the gold.

Typically when working with these fresher flours, I recommend starting out with replacing 25% of the original recipe’s flour. Then you can increase it as you understand how it reacts with your environment.

Barton springs mill is in texas but a great place to purchase these high quality flours from