TLDR: These metrics can give you an idea of how a flour will perform during baking or cooking, but it is nowhere near a complete picture of what a flour is capable of. The best way to tell how a flour performs is to use it.

If you want to go a little deeper, click on through.

Chinese steamed buns can seem intimidating if the only place you've ever had them is out at a restaurant (and I was a little intimidated the first time I tried them too). However, I've found the process to be very similar to making pizza dough from scratch. These buns utilize our Raising Oxen Buns & Rolls Flour that provide enough strength for the buns to puff in the steamer but enough tenderness to be silky and soft. I usually make the full batch of 18 so that there are plenty of leftovers in our freezer (they keep for months and reheat in a snap with very little mess).

Thank you to Eck Farms for growing the Sonora wheat and Full Belly Farm for growing the Edison wheat in this flour blend.

Our standard ratio for pasta is 3 parts flour, 2 parts egg. This is the dough that we use most often when we’re making fresh pasta at home. It works well for lasagna, ravioli, tagliatelle, pappardelle, and many other shapes. Some people choose to use more egg yolks than whites to achieve a more traditional, golden color and you should feel free to do that if that’s the aesthetic you prefer. You can also choose to dial back the whole grain flour and incorporate a percentage of all-purpose or 00 flour. As always, all the recipes on this site are mere suggestions to give you an idea of how to use our flours. Most of the fun of cooking and baking is experimenting and fine-tuning dishes to your taste.

Pizza night is a regular occurrence in our home and it’s not as intimidating as it may seem. You can make delicious pizza even without the fancy at-home pizza ovens that have become popular lately; even a large cast iron pan in your home oven can churn out high-quality, delicious pizzas.