Anson Mills French Mediterranean White Bread Flour is milled from 18th century white heirloom wheat emanating from Provence, in France. We hand-bolt the flour very fine for broad application in classic breads like pain de mie, pain au levain, and other rustic artisan French breads. These breads became the archetype for English and Huguenot baking art in Virginia and the Carolina territory during our Colonial Era. In breads made with this wheat, expect an exceptionally delicate and tender faint golden crumb, fabulous crisping quality, leafy thin crackling crust, and the hallmark finishing sweetness driven by the absence of bitter tannin.