Hi Martine,

Most of the wheat consumed today (including wheat flour we offer) has been hybridized. This is the result of many years of selective breeding by farmers and scientists. Traditional selective breeding like this creates new hybrids by combining two wheat plants with desirable traits, such as shorter stalks (to protect stalks from being blown over by the wind) or improved baking quality. Humans facilitate this hybridization now, but cross-pollination is a natural process that has been occurring for nearly 10,000 years. 

We do also offer some ancient grain flours for baking, which you may be interested in: Buckwheat and Spelt. Please note that these grains don’t possess the same protein strength as our conventional baking flours, and so they’re best used as directed on their product pages or with the help of our Complete Guide to Baking with Ancient Grains.

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