This is whole grain soft white whole grain pastry flour with bran that is so white that it looks like white flour. It is lower in protein, much like traditional pastry, flour but with outstanding flavor. It’s sometimes called “Holy Wheat” because it was brought to the US to make communion wafers in the mid-1700’s. It often now is used to make tortillas. It is wonderful pastry flour for products that use baking powder instead of yeast.As pastry flour, whole wheat White Sonora makes great muffins, scones, biscuits, cakes, pie crusts, cookies, flat breads, and pasta. For a new depth of flavor, it can be an addition to yeast/sourdough bread at a ratio that works for you but not more than 50/50.