A sifted, stone-milled blend of our bread and pastry flours. Our most versatile flour, that works well across the baking spectrum. Grains: Hard Red Winter Wheat, Hard Red Spring Wheat, Soft White Heirloom Wheat Extraction: 83% Protein: 11% Source: Oechsner Farm, Newfield, NY and Thrall Farm, Windsor, CT Ways to Use All Purpose Flour: Co