100% Organic Whole Spelt Flour - 25 lbs

I bought this flour in the Spring of 2020 when the shelves were bare in my local grocery store. I divided the bag into four plastic containers holding a little over six pounds each.This was the first "Type 80" flour with which I've baked and I've since come to use it either with other flours or by itself. Since buying this 25 lb. bag I've ordered directly from Central Milling on a number of occasions and am particularly partial to their organic bread flour.I used all of the flour from this 25 lb. bag except one container that I froze and forgot. Recently, I received an order of a five lb. bag of the organic bread flour and two five lb. bags of the type 80 and needed to freeze them for a couple of days before I began using them and I remembered the plastic container that I'd put up in a freezer that I don't access very often. I decided to take it out and see if it still had what it takes.It's passed every test so far with flying colors. I baked a couple of sourdough sandwich loaves (King Arthur recipe), as well as some more free form artisan loaves. The two loaves pictured here were baked using my variation of Central Milling's "Some Knead Bread" (my final proofing involves 8-12 hours cold fermentation). The only leaven came from my rye based starter. I used 800g of this flour, 150g of Central Milling's organic bread flour, 50g King Arthur whole wheat flour, 90g starter, 20g salt and 750g water. Despite the flour having spent the two plus years since I received it in the freezer, it baked up beautifully.I'm glad I discovered Central Milling's type 80 flour and use it alone and in combination with other flours in most everything I bake now.

Love the product… just trying to get a refund or another shipment!!

I like the quality of this rye flour.

My husband is a baguette fiend, so I've been making them weekly for 10+ years. This flour isn't my hands-down favorite for baguettes, but it's pretty good. Texture is a bit heavier for lean doughs; flavor leans toward "whole grain." Works better with instant yeast than it does 'regular.'For richer bread doughs -- this is really good bread flour, with regular yeast.

I use this flour to make the only thing I can eat for breakfast a pancake.It’ has a very good taste.

Great flour, wonderful flavor in my sourdough bread. High quality organic flour that does need to be hydrated before using.

I treat it as one of my life's luxury.. it is almost 5 times more expensive with the previous brand I was using. I like the taste, texture etc.

I used this flour for several different breads, and it comes out good, but not perfect. The reason I am not giving it 5 stars is that our favorite bread is sourdough and this flour makes the bread very dense. The flour is a blend of wheat and white, and has a high content of protein, all of which is really good for your body... but in our opinion, it compromises a bit of the flavor. We prefer a sourdough that is a bit more lofty/soft. I tried many different recipes, but the result is always similar with this flour. Full disclaimer, I only use a bread maker to bake my breads (breville), so you may have a much better result if you make it by hand.