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Home / Products / Butler's Gold Flour (certified organic)
Butler's Gold Flour (certified organic)

Butler's Gold Flour (certified organic)

$9.00 - $17.00
Weight
Type
Try this flour in our RECIPES:

Easy Pizza Dough Recipe

Butler's Gold is a modern wheat with high strength that performs very well in pizza doughs and breads. 

  • Class: Hard Red Winter Wheat
  • Grown in:Alva, OK by Farmer Bob Baker
  • This is a Modern grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 15.32%
  • Flavor profile:Neutral Classic Wheat, non-bitter, suitable for mixing with other high-value wheats
  • We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads

Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 43 reviews
    98%
    (42)
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    C
    Carla Goble
    All Round Best

    This is my go to flour for most of my baking needs. It is great for yeast and sour dough breads, pie crust, cookies, muffins and pancakes. The wheat is grown in the great state of Oklahoma and the flour is a beautiful gold color. Highly recommended.

    J
    Jennifer Johnson
    Good flour, full flavored

    I like the mills offerings. I ordered this flour in the past and thought it definitely had good flavor. It made a tasty loaf of sourdough. Luckily they sell it at the Pullman Market in San Antonio now so I can grab them in person close by! Perfect.

    L
    Lauren Wallace
    Great texture and taste- most bubbly sourdough!

    Love this flour and will only buy from the company in the future. Have tried three types of flour and the quality is obvious and evident.

    R
    RP Navarro
    Great Bread Flour

    My first southdough bake with 50% whole grain Butler's Gold (80% hydration with overnight cold proofing) yielded a delicious, fragrant slightly tangy taste with an open "cool custard" crumb. Very pleasing bake. The 100% extraction flour performed well for feeding the starter, making the levain, and provided strength and extensibility in the high-hydration dough. I'll incorporate into sourdough baking rotation with Yecoro Rojo and Rouge de Bordeaux. BSM is my primary wheat berry and flour source.

    L
    Laura Cook

    Delicious! We are looking forward to our upcoming tour also🙌🏼

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