Wheat Montana Farm and Bakery

[Jenise]

I bought a bag of flour yesterday from this new wheat brand, Wheat Montana Farm and Bakery. No real reason, especially since I also had the option of my standby favorite, King Arthur, and a locally-milled brand (that costs twice as much, natch). Except I kind of liked the bag. It's not the standard tight fitting paper wrapper but something baggy and plastic-y, but which to my eye guarantees freshness in a way paper can't.

Anyway, what lovely stuff. Haven't seen the baked pie crust yet so perhaps should reserve judgement, but I've never had flour feel so silky in my hand before. Even my dough feels different, in a good way, one that makes you think it will be the tenderest pie crust possible.

Will report back later on the results!

Oh my gosh! I LOVE Wheat Montana! I've been getting my unbleached and whole wheat flours (and cracked 9 grain) from them since I lived up there and dropped by their mill weekly.

The gluten is just as high as King Arthur, and I get it shipped to me in Texas (ugh!) in 50 lb sacks.

And their sandwiches and baked goods were delicious! They were about halfway between my place in Butte, and the happening town of Bozeman (who had an Italian market and an actual wood-burning pizza joint just outside in Belgrade), so super convenient.

Speaking of flours....where and how the wheat is grown and the particular strain of wheat really does make a difference. I won't make bread unless I have tasty flour. The Montana hard red wheats make a fabulous bread flour. Bob's Red Mill, Giusto's, King Arthur are brands that I like.
I have been on an all durum flour bread kick lately. I highly recommend you try it. It makes a beautiful yellow loaf with excellent taste.
The other uses are for pasta - I use 1/3 durum and 2/3 AP for certain shapes - stringozzi, tonarelli and for flatbreads. It really amps the flavor and infinitely improves the texture over all AP.

They were about halfway between my place in Butte, and the happening town of Bozeman (who had an Italian market and an actual wood-burning pizza joint just outside in Belgrade), so super convenient.

I happen to have had the hottest, most headache-inducing horseradish-mustard atop a roast-beef sandwich in a diner in Butte, Montana (I went to school at the U of M in beautiful Missoula -Go Griz!). No idea what the place was called, but it was right on the interstate across from the 'M'. Awesome. I will never forget it.

Cheers,
Bill

[Jenise]

Oh my gosh! I LOVE Wheat Montana! I've been getting my unbleached and whole wheat flours (and cracked 9 grain) from them since I lived up there and dropped by their mill weekly.

The gluten is just as high as King Arthur, and I get it shipped to me in Texas (ugh!) in 50 lb sacks.

And their sandwiches and baked goods were delicious! They were about halfway between my place in Butte, and the happening town of Bozeman (who had an Italian market and an actual wood-burning pizza joint just outside in Belgrade), so super convenient.

Cynthia! So good to see you! Your adoration is easy to understand: my pie crusts were beautiful, this IS my new favorite flour. I can't wait to try the wheat and bread flours. But wow, 50 pound sacks! Between all the pizza doughs consumed in your household and all the bakery confections you're so good at, I know you go through a lot of flour, but I still want to ask how long 50 pounds lasts you.

[Jenise]

I have been on an all durum flour bread kick lately. I highly recommend you try it. It makes a beautiful yellow loaf with excellent taste. The other uses are for pasta - I use 1/3 durum and 2/3 AP for certain shapes - stringozzi, tonarelli and for flatbreads. It really amps the flavor and infinitely improves the texture over all AP.

I don't know that I've ever seen all-durum flour available here. Bob's Red Mill probably produces some, and I've not paid attention. Is that what you buy?

I get the red wheat flour and all durum flour form a local wholesaler. Have never checked Bob's for all durum because I can only get 1# packs of Bob's. I use almost 5 # every 2 weeks.
If you do find any it should be very fine with only a very slight bit of grit feel and a definite yellow hue.

I happen to have had the hottest, most headache-inducing horseradish-mustard atop a roast-beef sandwich in a diner in Butte, Montana

I loved living in Montana, but jobs brought us to Texas after too short a time there. I'd go back in a heartbeat, even though most "exotic" foods, like, oh say, chile peppers, had to be mail ordered.

But wow, 50 pound sacks! Between all the pizza doughs consumed in your household and all the bakery confections you're so good at, I know you go through a lot of flour, but I still want to ask how long 50 pounds lasts you.

Well, I've been on a bread-baking kick again (not buying any when possible), and playing with many different kinds of pastries and things like bagels, and regularly making our own pasta, so 50 lb of the AP lasts about 3 months.

Keeping a vegetarian household we eat a ton o' carbs!

Oh, and the tipo fino 00 arrives in 55 lb sacks that last about 4 months. But we regularly have many people here for Pizza Night.

Oh, and the tipo fino 00 arrives in 55 lb sacks that last about 4 months. But we regularly have many people here for Pizza Night.

Tipo Fino 00 is sold in the store around the corner from me in 1kg bags for $2.99. I always have it on hand.

Just received my latest order from Wheat Montana. I can't wait until I have time to bake later this week. I've been out of the Natural White and using King Arthur the last couple weeks. Good, but not the same.

[Jenise]

Just received my latest order from Wheat Montana. I can't wait until I have time to bake later this week. I've been out of the Natural White and using King Arthur the last couple weeks. Good, but not the same.

Agreed. And you can feel that difference with your bare hands. I didn't know flour like What Montana was even possible.