The Kitchn tours Bob’s Red Mill!  »

Bob’s Red Mill is the best: they process and/or make all kinds of delicious flours and mixes, and last year they transitioned to an entirely employee-owned company! I love these guys!

The Kitchn recently took a tour of the eponymous Red Mill, and interviewed the eponymous Bob (Moore); turns out, it’s amazing and he’s great. Listen: “For a beginning cook, I would recommend starting simple with whole wheat pastry flour. This product can be used in place of conventional white flour for cookies, muffins and quick breads. Its whole grain goodness will make baked goods only slightly denser than when using white flour, and they will be much healthier. If the baker wants a lighter touch, I recommend using half whole wheat flour and half white flour.”

It’s true! Whole wheat pastry flour is delicious and super-useful. Let’s all move to Portland, Ore. and work at the Red Mill!

[photo by Leela Cyd Ross via The Kitchn]

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