Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Greater Boston Area >
Feb 23, 2009 10:24 AM

Source for Durhum Flour in Boston?

I like durham flour (high protein/gluten) when I bake bread or make Pizza. I used to be able to find it at Harvest food coop, but the last two times I was there they had none. Tried whole foods, and they had King Arthur bread flour, which will do in a pinch, but is not quite the same.

It just occurred to me that Polcari's in the North End probably has it.

Does anyone have any idea of other places I might find it?

Just to clarify I don't want Durham semolina flour which is for pasta making, or whole wheat durham flour. I just want plain durham flour. Thanks.

  1. Click to Upload a photo (10 MB limit)
  1. Not sure this is the same thing, but I've seen Italian flour 00 (specifically intended for pizza and some breads) at Capone Foods in Cambridge and Somerville.

    1 Reply
    1. re: finlero

      Actually, 00 flour is a softer, lower protein flour (8.5%). You would use it for certain types of breads that don't require a strong structure (pizza and focaccia, for example) but not for most breads.

    2. It's spelled durum. It would be faster to order it online (and it will likely be much fresher):

      17 Replies
      1. re: Karl S

        My typo (now corrected) above, but it can be spelled either Durhum or Durum. I knew that King Arthur sold it on-line, but between shipping, etc. it is kind of absurd to pay $15 for three pounds of flour.

        1. re: StriperGuy

          Talk about absurd -- I picked up a 5-pound bag of King Arthur bread flour at Whole Foods the other week, and it was $4.99. If you find durum flour locally I'd be happy to know about it.

          The good news is I have FINALLY conquered no-knead bread and can turn out a beeeeeeeutiful boule in 24 hours.

          1. re: yumyum

            Haven't tried the bread flour yet, just got it today, but durhum has such a good taste and chew. On the King Arthur web site they also had a High Gluten flour even higher in protein.

            In typical striperguy fashion I managed to find a wholesale bakery supplier in Framingham who had a truly amazing list of available flours and baking supplies:


            He said he would happily sell me a 50# or 100# bag. Whew that would a while. Probably reasonably priced though. ;-)

            1. re: StriperGuy

              The easiest way to get a smaller quantity of the high gluten flour is at a friendly pizza shop or bakery, but make sure you inquire about the brand to avoid buying a bromated flour. Sir Lancelot is the high-gluton, Sir Galahad is the bread. Alternately buying a 50lb bag and splitting it among friends (you don't need to go to Framingham, Waltham will do) is another way.


              Costco has medium-sized packages of flour, but they don't offer the KA high-gluten (I think they have something else, maybe all trumps but probably bromated in around 25 lb bags). They have 10lbs of KA, but usually just the red all purpose. The bread flour you can get a bit cheaper than that whole foods price at Foodmaster or Demoula's.

              1. re: itaunas

                Itaunas good call. My work is located near Iggy's and I was thinking of asking them. I am sure they have some awesome flour. Hope they will sell me some.

                I think it is in fact Savage and Company, formerly of Waltham that moved to Framingham. Saw something on their web site to that regard.

                1. re: StriperGuy

                  Thanks for the info on Savage -- when I last went by about 2 months ago I thought they were still open in Waltham. Restaurant Depot should also have the high gluten, but doesn't carry the whole line. Hard to say about Iggys, they might charge you more than mail order from KA :-), but definitely try around in Watertown. If the bakery angle doesn't work out and you want to get 5 people together, email me.

                  For Karl, I believe that KA did recently drop their wholesale prices a bit and its starting to be reflected at some suppliers... at least compared to the high last year.

            2. re: yumyum

              Flour prices shot up in the middle of last year. Diesel prices have not come down like regular gas prices, so we're still going to be paying increased coin for shipping and derivative costs through the production/delivery chain.

              1. re: yumyum

                Boule? Wasn't that what A-Rod's cuz was giving him?


                1. re: yumyum

                  I was actually up at King Arthur Flour's Bakers' Store in Norwich VT a few weeks ago and the 5 lb bags there were $4.29- hardly a big discount considering I was right at the source. They're $4.59 at Market Basket, so I feel like the 30 cents to have it brought from VT to Somerville is not so bad. I mean, you can't mail a letter for that. I guess that's just what flour costs these days. Only 18 months ago it was consistently $2.99 at MB. Ah, the good old days.

                  1. re: Parsnipity

                    snips -- that's actually good info. thanks. I am getting it at Shaws for $4.50.

                    Still home made bread is muy economical.

                  2. re: yumyum

                    Stop & Shop has King Arthur flour on sale for $2.50 for a 5-pound bag! Unfortunately the Brookline one only had all-purpose, but I was happy to find it so low. Nothing like stocking up on flour right before Passover.

                    1. re: quirkydeb

                      If you are in Brookline you might check the Johnnie's on Harvard as I believe they have a sale on 10lb bags of all purpose (at least Foodmaster locations do) and they usually carry the basic bread flour. The 5lb bags there are $2.77 so you probably won't save much (it might be $4.50 or so). That said, McKinnon's in Somerville has the 10lb bags of all purpose for less than Foodmaster ($3.99) but no bread flour. Demoula's is stocking the pastry and cake flours in the 2.5lb boxes, but its really hit or miss finding them -- I haven't found them in Somerville and only sometimes in Chelsea (I would call first).

                      1. re: itaunas

                        Johnnie's Foodmaster on Beacon? $4.50 for a 10-pound bag would be very nice. I'll have to head over there. I need to go there anyway as it's the only place I've found Hershey's mini-kisses. I do want bread flour too. Thanks.

                        1. re: quirkydeb

                          Last week McKinnon's butcher shop in Davis Sq. actually had 10 lb bags of King Arthur all purpose flour for $3.99 which is what I was paying for a 5 pound bag at Shaw's and Stop and Shop.

                          1. re: StriperGuy

                            That's a great deal - close to the 50lb sack price per pound.

                          2. re: quirkydeb

                            Yeah, thats right Beacon the one that is called a Johnnie's Fresh Market. Their stock is different than other Foodmaster locations so no guarantees, but the Somerville and Arlington locations tend to stock the 10lb bags + bread flour (5lb only) more regularly than other retailers. If they don't have it, make a point to ask the manager why they don't carry them.

                            The McKinnon's sale might end on Thursday (and sometimes they have sales which end when they run out of stock) or they could continue it for some longer period of time, but for those interested I would go sooner rather than later.

                2. While you're searching the durum flour, vital wheat gluten can be added to a bread flour for more gluten. This may give you the chew and taste you're looking for (but you probably know this, given your search for such a specific product).

                  4 Replies
                  1. re: alwayscooking

                    It is both the protein and the yummy taste of Durhum I am looking for.

                    1. re: StriperGuy

                      I get semolina flour at Joe Pace's in the North End - I think I saw durum flour there the last time.

                      Now I want to try some myself. I get a terrific, chewy texture/crumb by using a long, cold rise in the fridge, though. Baguettes I made today disappeared almost faster than I could bake them (never did get to take the photos I planned..)

                      1. re: threedogs

                        I typically do a 15-24 hour rise for the first rise. Try it with Durhum flour it makes a difference, though for a baguette it might be over doing it as you don't want them that chewy.

                    2. re: alwayscooking

                      Market Basket carries Bob's Red Mill line of specialty flours and grains. I've gotten Vital Wheat Gluten there and I believe they had durum but it could have been durum semolina. It is in the international and specialty foods aisle, NOT baking supplies.

                    3. Try Polcaris, I know they have an assortment of flour.

                      1. The original comment has been removed