Have a question about our products or how to use them? Check out the list below for our frequently asked questions. If your question isn’t listed, we’re happy to help - just send us an email at contact@bakersfield.com.

FAQS

  • No, none of our products are completely gluten free. All of our flours are milled on equipment that processes wheat. Some of our customers with gluten sensitivities have told us they can successfully consume our breads, but if you are unsure if you can eat our bread or not, always consult your physician.

    We do not recommend eating our products if you have a gluten allergy.

  • You can find our bread and flour at most Twin Cities co-ops and specialty grocers (see our Store Locator page for more details). We are primarily a wholesale mill and bakery, but flour, grain, bread and pastry are also available for pre-order and pickup from our facility at our Online Store.

    Between May and October, you can find also find us on Saturdays at the Mill City Farmers Market. 

  • Once you’ve cut into your loaf, store cut side down on the counter or cutting board to prevent drying out.

    If you are not planning to consume your bread within 2-3 days, we recommend slicing the entire loaf and placing it in the freezer in an airtight bag.

    If your bread becomes stale, run it under water, wrap in a towel or aluminum foil, and place in a low temperature oven (200-250 F) for 10 minutes.

  • Conventionally milled flours remove the flavorful and nutrient dense portions of the grain to achieve an extra long shelf life. Since our flour contains these portions, Baker’s Field flour is best stored in a cool dry place in an airtight container or bag.

    For maximum flavor and texture benefits, our flour is best consumed within 30 days of the milling date. Our flour will maintain good quality for 90 days if stored at room temperature and up to six months when stored in a refrigerator or freezer.

  • Freshly milled flour absorbs more liquid, but more slowly. When using our sifted flours, you can also expect a darker appearance in your final products due to the higher presence of bran/germ in the flour.

    We suggest adding additional moisture by the tablespoon if your dough/batter feels dry until you reach your desired hydration. 

    For Bread: To allow the flour to fully hydrate, mix gently at first until no dry flour or lumps remain and let your dough rest for at least 20 minutes before kneading or folding. You may also experience faster proofing times.

    For Other Baked Goods: After combining your wet and dry ingredients, let your mixture sit for at least 10 minutes to assess if additional moisture is needed. Some baked goods like cookies and pie crust will benefit from an overnight rest in the refrigerator prior to baking.  

  • Stone milling differs from the more industrialized roller milling by using two large granite stones to crush and grind grains into flour.

    Stone milling incorporates all parts of the wheat berry (bran, germ and endosperm) in the final flour, resulting in higher nutrition and a more grain-forward flavor.

  • Sourdough breads are made using wild yeasts cultivated from the air and the grain itself. This process takes longer than using commercial yeast, but ultimately results in a more flavorful, easily digestible bread that is not overly reliant on additional ingredients like fats and sugar to make it palatable.

    This method also acts as a natural preservative that slows down the molding/staling process, so we find that sourdough breads tend to last longer than those leavened with commercial yeast.

  • We purchase most of our grains directly from farmers in the Upper Midwest. We believe that in order to make the highest quality flour, we need to be working directly with farmers who use ethical and sustainable practices to grow grains that are known for their flavor. By sourcing directly from farmers we can support these sustainable growing practices and cultivate a more connected local food community. Learn more about our farmers here. 

  • Wheat contains a fiber-rich bran layer, nutrient-dense germ layer, and white starchy endosperm layer.

    Conventionally (or, roller) milled flours are made up primarily of nutrient poor-endosperm. The bran and germ are often removed to achieve a long shelf life, but this means most of the fiber, vitamins and minerals, and flavorful fats/oils are absent in the flour. Industrial mills will “enrich” their flours with additives to make up for these deficiencies. Some mills will even use chemical bleaching agents to achieve a whiter appearance.

    At Baker’s Field, we use stone milling, which allows us to incorporate all parts of the wheat berry into the final flour, preserving the nutrients that are naturally present in the grain without using any additives or bleaching agents.

  • Baker’s Field is committed to only working with quality grains that are free from pesticides and herbicides. Though our facility is not a certified organic facility, 85% of the grain we mill comes from certified organic or regenerative organic sources, and more than 80% of our additional ingredients are organic as well.