(12.5% protein) This blend of hard red winter and hard red spring wheat has been designed for artisan bread and replicates older milling techniques. The higher ash value increases the nutritional value of the flour without compromising its baking performance. This flour is not quite white flour and not quite whole grain. This flour is perfect for sourdough, rustic European, and American style breads of any shape and size. This flour also works very well in laminated doughs and quick doughs … especially cookies.