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Description
The high extraction, high protein flour is made from Glenn, hard red spring wheat. Bakers use this hi-gluten flour when they knead strong flour. A great choice for bagels, pizza and breads that may have other flours with less strength like spelt, rye, or barley. Grains: Hard Red Spring Wheat Extraction: 83% Protein: 15% Source: Thrall Farm, Windsor, CT Ways to Use High Protein Flour: Breads, Pizza, and Bagels
Details
Made in United States Weight: 1.36 kg (3 lb) Dimensions: 7.6 x 10.2 x 20.3 cm (3 x 4 x 8 in)
Ratings and reviews
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4.8
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5.0
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No reviews for High Protein Flour yet.
Reviews for similar products from Ground Up: Flour
Love this flour! Highly reccomend!
Love this flour! Highly reccomend!
20. maj 2025 • Desirae • Watertown, WI, United States
There were a couple of bags that were torn, but I took them to my house to test them out. I'm happy with the product.
There were a couple of bags that were torn, but I took them to my house to test them out. I'm happy with the product.
25. feb. 2025 • Susie • Rice, TX, United States
Excellent product
Excellent product
18. feb. 2025 • Candice • Livingston, TX, United States
I work with sourdough, I can say my starter works with this flour quickly and I have to develop more strength which points to a lower protein percentage. I’d appreciate more information on what the %s are. Learning curve, and workable.
I work with sourdough, I can say my starter works with this flour quickly and I have to develop more strength which points to a lower protein percentage. I’d appreciate more information on what the %s are. Learning curve, and workable.
9. apr. 2024 • Ashley • Tifton, GA, United States
The flavor we wanted
The flavor we wanted
27. mar. 2026 • Rana • Maywood, NJ, United States
