If you’re trying to create the best tasting, healthiest bread, pasta or pizza, you have to start with the best flour.

King Arthur flour has a reputation for being “the best” flour you can buy. But King Arthur has the same problem as all other commercial flours- most of the nutrition has been removed.

Store bought flour has removed all the “good stuff”

There’s absolutely nothing intrinsically wrong with King Arthur. They start with good grain – albeit not always organic – but then it gets processed and sent into our industrial food system, where food goes to die. Fresh flour can’t stay fresh if it gets loaded on to pallets where they wait to get shipped, then get shipped to warehouses, distribution centers, regional distribution centers, supermarket warehouses, criss crossing the county with multiple stops before arriving at your local shop.

You can’t replace fresh milled flour

Whole wheat seeds can stay viable for thousands of years. The second you grind them into flour, you expose the healthy oils in the wheat germ to oxygen, which quickly causes rancidity and a bitter taste. This isn’t helped by the fact that whole wheat flour sits at room temperature in oxygen-permeable bags getting staler by the day.

You can learn to bake with freshly milled flour

We offer two classes: Our one day, in-person at The King’s Roost in Los Angeles. Thousands of Angelinos have taken the workshop LA Monthly calls “one of the best things to do in LA”. We now offer an expanded version of this class online at SourdoughMinion. Take the class at your own speed, using your own home kitchen, using starter and flour we send you. A perfect gift or experience for bakers at all skill levels.

Buy mills, fresh flours and grains

When you’re ready to bake with better flour, The King’s Roost offers all the grains you could need, including the entire inventory from Central Milling. We can help you find the perfect grain mill, as well as any tools you need for baking adventures.

Interested in buying the BEST FLOUR available?
I’ll send you my “5 Secrets to the Best Flour”.