We have included a heritage bread flour called "Marquis". It is a cross between Red Fife and a grain called "Calcutta". It gives a nutty and rich, authentic flavor to artisan breads, a variety of baked goods and so much more. Because of it's high protein and strong gluten content, Marquis flour was once the most popular bread flour in the early 1900's. It is ideal for bread baking, producing a chewy, elastic dough that rises well.