Alright, let’s talk about this Shepherd’s Grain High Gluten Flour, ya know? I ain’t no fancy baker, but I do know a thing or two about makin’ bread.
First off, what is this high gluten stuff anyway? Well, some smart folks told me it’s made from wheat with lots of protein, like 13 to 15 percent. They use them hard red wheats, winter and spring, and sometimes that Canadian stuff too. Sounds fancy, huh?
Now, this Shepherd’s Grain, they ain’t just some big company, no sir. It’s a bunch of farmers, ownin’ the whole shebang. Started back in 2003, they say. Them farmers, they grow the wheat all special-like, usin’ somethin’ they call “regenerative agriculture.” Sounds like they’re treatin’ the land right, which is more than I can say for some folks.
- They grow the wheat
- They grind the wheat
- They sell the flour
And then there’s this Grain Craft company. They’re the ones doin’ the millin’ for Shepherd’s Grain. Turnin’ that wheat into flour, all kinds of it – high gluten, low gluten, whole wheat, even that pastry stuff for the fancy cakes.
But we’re here to talk about the high gluten flour, right? This stuff is strong, real strong. They say it’s perfect for makin’ bread that’s chewy and robust. You know, the kind that sticks to your ribs. They use this Dark Northern Spring wheat, which I guess is the strongest there is. Makes sense, I reckon, if you want that good, strong bread.
I heard tell Shepherd’s Grain uses a “no-till” method. That means they don’t go around plowin’ up the whole field, which sounds good to me. Less work, maybe? Anyways, they say it makes for better flour, and I ain’t gonna argue with that.
So, why should you use this Shepherd’s Grain High Gluten Flour? Well, if you want good bread, the kind that tastes like somethin’, this is the stuff. It’s got that strength, that elasticity, they talk about. Means your bread will rise up nice and tall, and it won’t crumble when you slice it. And it’s sustainable too, which is a good thing, I guess. We gotta take care of the land, you know?
This ain’t just any flour, mind you. It’s got that quality, that consistency. You know what you’re gettin’ every time, and that’s important when you’re bakin’. Nothin’ worse than flour that’s different every time you use it. Throws the whole thing off, you know?
I ain’t used to all this fancy talk about protein and gluten and such. But I do know good bread when I taste it. And this Shepherd’s Grain flour, it makes good bread. Strong bread. Bread that’ll fill you up and keep you goin’. And that’s all that matters, ain’t it?
So, if you’re lookin’ for a good high gluten flour, somethin’ that’ll make your bread rise up high and taste real good, give this Shepherd’s Grain a try. You won’t be disappointed. Just remember, it’s the strong stuff, so it’s for bread, not them fancy cakes and cookies.
And don’t forget, it’s made by folks who care about the land, which is always a good thing in my book. They use the best wheat, grind it up just right, and you get flour that you can count on. That’s what I call a good deal.
Now, I ain’t gonna tell you it’s the cheapest flour on the shelf, but sometimes you get what you pay for. And with this Shepherd’s Grain, you’re paying for quality, for good, old-fashioned hard work, and for flour that’ll make your bread the envy of the whole neighborhood. So go on, try it. Your stomach will thank ya.
And one more thing, this ain’t just some big company pushing their product. It’s farmers, real people, growin’ and harvestin’ this wheat. They care about what they do, and you can taste that care in every loaf of bread you make.
Tags：[Shepherd’s Grain, High Gluten Flour, Bread Flour, Baking, Sustainable Flour, Regenerative Agriculture, Strong Flour, Grain Craft, Dark Northern Spring Wheat, No-Till Farming]
