Published spec: protein 11.5%. An all-purpose flour from Sequoia hard red winter wheat that the mill positions as strong enough for hearth loaves and blends into its bread flours. Not a pastry-weak AP: the printed 11 to 12 percent band sits in medium territory. Sold as 5 lb and 50 lb bags. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
Published spec: protein 11.5%. An all-purpose flour from Sequoia hard red winter wheat that the mill positions as strong enough for hearth loaves and blends into its bread flours. Not a pastry-weak AP: the printed 11 to 12 percent band sits in medium territory. Sold as 5 lb and 50 lb bags. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
The catalog window for Cairnspring Mills Sequoia All-Purpose Flour is 0–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
all-purpose, bread, pizza, stone-milled, local-grain, pacific-northwest
Sequoia All-Purpose Flour | ||
|---|---|---|
Strength | — | Very Strong |
Protein | 11.5% | 14.2%+2.7% |
Hydration | — | — |
Maturation | 3.8-12.1h 22°C | 6.5-22.2h 22°C+6h |
