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HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
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Flour, Expresso (Bread)
Cairnspring Mills (WA)
Cairnsprings flagship bread flour. Rustic, spicy and caramel-colored. Great for all your favorite bread recipes. Artisanal loaves, pizzas, pan loaves, dinner rolls and bagels.
Perfect for: The Expresso varietal is a cross between Express and Yecora Rojo. We love it as an organic varietal because of its intricate flavor and resistance to diseases and rusts. Expresso’s wild rustic earthiness makes it a great match for a dark sourdough loaf, and is the best option for any baker that only uses organic flours. Just like Trailblazer, Expresso blends very well with our other flours.
If you are deciding between Trailblazer and Expresso, Expresso is the organic choice. It will also be a bit darker, spicier and more rustic than Trailblazer.
The father-daughter team of Brian and Shaylene Andersen at Andersen Organics in Othello, Washington are our newest growers. They harvest organic Expresso hard red spring wheat on land that's primarily dedicated to producing onions. Planting grain is a way to rest their fields between vegetable harvests and disrupt pests and disease without the need for chemicals that can harm the soil and our food, too.
To maintain their optimal protein content, it is best to store flour in the freezer (let it equalize to room tempature prior to baking) and refrigeration can work too. The main reason we keep our flour refrigerated is to slow the oxidation process, which makes flour behave differently and can lead to the oil in the germ becoming rancid. I've heard from several bakers that they can tell from how the flour behaves whether it's six months old or six hours old. The gold standard is to grind just as much flour as you need and use it immediately, but we know that's not always feasible.
Freezing flour is an excellent option. If it's frozen in an air-tight container, like a plastic bag, it can remain stable indefinitely, since the oxidation process is effectively stopped. Freezing doesn't seem to do any damage to the flour.
The reason why to refrigerate our flour, when you can keep "regular" store-bought flour in the pantry for months with no ill effects. Conventional flour is shelf-stable because it's been processed to remove the germ (a source of many nutrients) and the bran (a great source of fiber), leaving only the starchy endosperm. Additionally, this flour is usually bleached, which whitens the color of the flour and makes it "softer." Finally, shelf-stable versions of some of the nutrients that were removed are mixed back into the flour as additives to make it "enriched." These additives can affect the flour's texture, gluten development, and taste.
Our flour, in contrast, is made with the whole grain (germ, bran, and endosperm), so all the nutrients are kept intact.