Cairnspring Mills Edison
United States
Cairnspring Edison soft wheat from the Pacific Northwest, about 10.5% protein. Tender doughs for pie, biscuits, and softer pizza styles. Single-origin Skagit Valley milling; protein on the bag, no Chopin W.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Cairnspring Edison soft wheat from the Pacific Northwest, about 10.5% protein. Tender doughs for pie, biscuits, and softer pizza styles. Single-origin Skagit Valley milling; protein on the bag, no Chopin W.
pastry, all-purpose, tender, local-grain, unicorn-flour, pacific-northwest
Bakes with this flour
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Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Edison vs All Trumps High-Gluten Flour
Strength
—Very StrongProtein
10.75%14.2%+3.4%Hydration
——Maturation
—6-12h 22°CEdison vs All Trumps High-Gluten Flour
Edison | ||
|---|---|---|
Strength | — | Very Strong |
Protein | 10.75% | 14.2%+3.4% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |