by Jenn Garbee for LA Weekly

A tipped over bag of Community Grains flour, with a cup full of flour in front

June 27, 2011 – We are particularly enamored by the company’s hard red winter wheat flour, also known on the baking streets as “bread flour” or “high-gluten flour” (a full-flavored, high-gluten wheat favored by bread bakers). The flavor is incredibly nutty compared to other commercially available bread flours that we have tried, and yet it has none of the harshness of some commercial whole wheat flours.[continue reading]