Milled from: RED FIFE, an Heirloom Hard Red Winter Wheat Protein: 13% Extraction Rate: 100% Great to use in: Your favorite yeast or sourdough recipes, as well as in muffins and cookies. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Then you will definitely need a flour with a higher protein content, a hard wheat. We use a sour dough rye starter for this bread, 70% whole grain rye flour and 30% Red Fife flour. Heritage wheat like Red Fife has a different protein balance than modern wheats. 100% White/Ivory Whole Wheat Flour (13% – 16% protein) White whole wheat flour is relatively newer to the market, and is produced from white winter wheat kernels that are high in protein. “Red Fife also attracts a certain amount of attention because it is said to possess a lower gluten content than most modern varieties of wheat. Or Glasgow. With a medium protein content, you can use all-purpose flour in any recipe calling for flour, but it’s ideal for cookies, muffins, quick breads, and pie crusts. Ingredients: Rye Flour, Red Fife Flour, water, sea salt × High in protein, Canadian Red Spring wheat is the go-to grain for bread baking flour. Red Fife wheat is a heritage wheat that just may be the saving grace for people who are gluten intolerant. Since 1988 Nunweiler's Flour Company have been milling whole grain flour without separating the bran and germ from the original kernel. It has a distinctive rye flavor with overtones of chocolate and caramel. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. All-Purpose Flour: 11.7% protein. Need self-rising flour? With a protein content of around 14%, this is perfect for a fresh rustic loaf . This hard wheat has a higher protein content the our Bess soft wheat. The strain of wheat used to make the flour, the type of flour, and the bread making process will all determine the taste. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. It is beautiful for use in denser cakes (especially chocolate cakes) and quick bread like banana bread. Bolted Stone Ground Organic Red Fife Wheat Flour – 10 and 50 lb bags. Furthermore, some prefer the red variety for it's robust flavor while others prefer the milder taste of white.Some Background: Hard Red Wheat vs Hard White WheatHard Meanwhile, sift the flour into a bowl. The most versatile “essential” pantry flour. "Red fife flour has become popular among passionate home bread bakers for producing rich flavor and a soft crumb," Gena shared. "Contrary to popular belief, Red Fife heritage wheat does not have a lower total gluten content than other newer varieties of bread wheat; this was confirmed by lab testing we commissioned at SunWest Food Laboratories in … Anson Mills also carries Red Fife, as well as flour made from Red May wheat, a soft wheat that goes back to American colonial days. Whole Grain Rye Flour Our Whole Grain Rye Flour has an intense, robust flavour. A perfect flour to use when making pizza dough as well as bread. Since it is billed as gluten for the gluten-free, it seems only fitting for this article to follow last week’s column on the joys of baking with yeast.The story of Red Fife is a story of taking back control of what we eat and making healthy choices. With yeast, you are likely looking to bake bread-type projects. Our Red Fife berries are seasonally sourced from farmers across Canada to provide a protein content comparable to that of an all-purpose flour. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. Your dough will have a smooth elastic consistency due to the high protein content of hard red wheat. Like all our flours our bread flour is made using 100% certified organic hard red wheat. Contains no additives, preservatives or blending (do NOT blend lower quality grains together when milling the flour). Spring wheat boasts a higher protein content (12-14%), and is thus often ground to make bread flour or is blended with winter wheat to produce an all-purpose flour. Especially suited to bread it has a high gluten content that can be mixed with low gluten flours (splet, rye etc) for excellent results. Specifications: Moisture: 10.42% Protein: 12.52% Ash: 0.85% Click here for an easy-to-make Artisan Bread reci Red Fife Wheat’s origin is unknown, but it is believed that Mennonite farmers in Poland grew the wheat that was shipped to David Fife of Canada. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. Gold Medal’s Blue Label, which combines hard red winter and soft white wheats in their classic all-purpose flour, has a protein content of 10.5%. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Red Fife’s high protein content and beautiful red colour make an excellent bread flour, and it quickly became the primary wheat grown in North America. They also carry a … In Wisconsin, Turkey Red grows with a lower protein content (around 11.5%) and home bakers may have trouble initially making a light loaf with all Turkey flour. Red Fife is a Canadian heritage wheat variety that was first grown in 1842 by David Fife in Peterborough, Ontario from seeds brought from the Ukraine. Product Features: Organic whole grain flour. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Gluten gives the … The taste of the red fife goods are much more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Many of those with a sensitivity to modern-variety wheat gluten often find that breads and muffins made from Red Fife do not cause bloating or other gluten symptoms. Our Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. Protein in flour types and brands:. This makes it especially ideal for yeast doughs, where the high protein content will help to develop a good gluten structure and create a satisfying texture in the final product! Or Ukraine! Use this flour to create artisan breads, bagels, flatbreads, pizza dough, or pretzels. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. To each cup of flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Many favor hard spring wheat over winter wheat for it's somewhat higher protein value (and stronger gluten). Its high protein content (that’s gluten to you) presents herbal, nutty flavors and a sinfully moist crumb. The bottom line. Its origin story has many threads but suffice to say it is a favorite of artisan bread bakers. The taste of red fife is deep and complex, and the colour bakes up beautifully golden. It’s strong enough for breads and mellow enough to create tender scones and biscuits. This makes it especially ideal for yeast doughs, where the high protein content will help to develop a good gluten structure and create a satisfying texture in the final product! ALL-PURPOSE FLOUR, SOUTHERN, BLEACHED - 8 to 9% protein-Martha White All-Purpose Flour, 9%-Red Band All-Purpose Flour - Out of Business-White Lily All-Purpose Flour, 8 to 9%. Could I make up for it by using a smaller proportion of that and a larger proportion of a They also carry a bread flour made from Red Fife, an early hard wheat introduced in the 19th Century. They list the protein percentage as 10.15, which I think is on the low side.I am using a Tartine recipe that calls for "medium strong bread flour" which Robertson defines as 11-12%. It is even listed on the Slow Food’s Ark of Taste. It isn’t as strong as Prairie Hard Red and is a great option for pastries, cookies, and cakes. Wheat: Red vs White; Spring vs WinterHome millers have definite preferences when it comes to wheat. Use it interchangeably with our Daily Grind multi-use flour or play around with mixtures in your recipes. Bread Flour. 5. I got some Type 00 Red Fife flour from Barton Springs Mill, and I'm not sure if I should use it for bread. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Although Prairie Hard Red flour is our go-to, Red Fife is a close second. Red Fife is a good all-purpose flour. This flour produces a great texture to your bread. Red fife flour I use sifted red fife flour in place of all-purpose flour in my kitchen. Whole Grain Red Fife can easily be substituted for any recipes that call for whole wheat flour. Our Red Fife flour is ground from an heirloom wheat varietal thought to originate in 19th-century Canada. Soft and hard refers to both the actual hardness of the grains and coincides with the protein or gluten level (those two things go hand-in-hand). Though both hard red wheat and hard white wheat belong to the same wheat species, they are classified differently because of their color and protein content. A simpler way is to read the information label on the flour bag. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. 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