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• Lucky Penny Bread flour blend (1000 grams or just over 2 pounds) - Our blend is a high protein mix of 100% organic flours from Central Milling and Capay Mills that used in all of our bread and focaccia applications. For all of the bread nerds out there, here is a breakdown of the flours and the percentage of each used in our blend:

  • 52% Central Milling High Mountain Bread Flour - 100% Dark Northern Spring Wheat grown in the deep volcanic soil of the Pacific Northwest 13.5 % protein - unbleached hi-gluten & organic

  • 28% Capay Mills Max Marvel Blend Wholegrain blend of stone milled 60% Hollis hard red wheat, and 38% Patwin hard white wheat, with 2% Admiral Malting’s “Capay Rye” malted rye flour - 100% California grown and milled & organic- protein content unavailable

  • 20% Central Milling Organic Stone Ground California Whole Wheat -100% California grown whole wheat flour - 13.5% protein

• Use this blend in place of bread flour in your favorite sourdough bread recipe (I recommend Maurizio’s The Perfect Loaf Beginner Sourdough as a great jumping off point! His recipe calls for a mix of bread, whole wheat & rye flour at a very similar ratio to our recipe. You may find that your recipe will need some additional water to account for the whole grain and whole wheat flours used in our blend. Our recipe typically calls for about 80% hydration using the bread baker’s percentages formula. For example, if your recipe uses 410 grams of flour, you will need 330 grams of water.

  • Do not consume raw flour

• Lucky Penny Bread Dehydrated Sourdough Starter - our sourdough starter has been lovingly cared for for nearly a decade and is fed only organic flours from Central Milling. It may not look like much, but after just a couple of feedings of flour and water, you’ll have a bubbly and active starter ready to use in your favorite sourdough recipes. Each packet will also come with an instruction card with all the details for how to revive your dehydrated starter.