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Sir Lancelot is a high-gluten flour (14.2% protein). This flour is a must-have for baking extra-chewy artisan breads and breads made with a lot of whole grains. Sir Lancelot is carefully milled from hard red spring wheat and is perfect for baking pizza crusts, bagels, artisan breads and rye, whole wheat and oat breads.
The Flour Sack, LLC. ~ 348 W. Pine Street ~ P.O. Box 427 ~ Eagle
River, WI 54521 ~ (715) 479-7249 ~ email@example.com