Or Glasgow. Especially suited to bread it has a high gluten content that can be mixed with low gluten flours (splet, rye etc) for excellent results. With a protein content of around 14%, this is perfect for a fresh rustic loaf . 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. Then you will definitely need a flour with a higher protein content, a hard wheat. A simpler way is to read the information label on the flour bag. 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. (White Lily, Martha White, Gladiola, Red Band National brand Self-Rising: 9 to 10: 9 to 10: Biscuits, quick breads, muffins (Gold Medal, Pillsbury) National Brand Bleached All-purpose: 11: 9.5 to 12: A little too much protein for best pie crusts, quick breads, muffins or pancakes; too little protein to make ourstanding yeast breads. A perfect flour to use when making pizza dough as well as bread. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. 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. Use this flour to create artisan breads, bagels, flatbreads, pizza dough, or pretzels. This hard wheat has a higher protein content the our Bess soft wheat. I got some Type 00 Red Fife flour from Barton Springs Mill, and I'm not sure if I should use it for bread. 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. 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. 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 a Canadian heritage wheat variety that was first grown in 1842 by David Fife in Peterborough, Ontario from seeds brought from the Ukraine. Need self-rising flour? 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 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. Our Red Fife flour is ground from an heirloom wheat varietal thought to originate in 19th-century Canada. They also carry a bread flour made from Red Fife, an early hard wheat introduced in the 19th Century. 5. 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. Protein in flour types and brands:. To each cup of flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. All-Purpose Flour: 11.7% protein. Ingredients: Rye Flour, Red Fife Flour, water, sea salt × Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. Or Ukraine! High in protein, Canadian Red Spring wheat is the go-to grain for bread baking flour. Many favor hard spring wheat over winter wheat for it's somewhat higher protein value (and stronger gluten). They also carry a … Specifications: Moisture: 10.42% Protein: 12.52% Ash: 0.85% Click here for an easy-to-make Artisan Bread reci Your dough will have a smooth elastic consistency due to the high protein content of hard red wheat. Hard Red Wheat has a high protein content while Hard White Wheat has a moderate protein content. Like our Sifted Red Fife Flour, this Red Spring flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. It is even listed on the Slow Food’s Ark of Taste. The strain of wheat used to make the flour, the type of flour, and the bread making process will all determine the taste. Could I make up for it by using a smaller proportion of that and a larger proportion of a This flour produces a great texture to your bread. 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. Like all our flours our bread flour is made using 100% certified organic hard red wheat. 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. “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. This unbleached AP flour has a protein content of 10-12%. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Heritage wheat like Red Fife has a different protein balance than modern wheats. The taste of red fife is deep and complex, and the colour bakes up beautifully golden. This unbleached AP flour has a protein content of 10-12%. As you can notice, it is actually higher in protein content than whole wheat flour. Whole Grain Rye Flour Our Whole Grain Rye Flour has an intense, robust flavour. Sifted Red Fife. Since 1988 Nunweiler's Flour Company have been milling whole grain flour without separating the bran and germ from the original kernel. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. 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! With yeast, you are likely looking to bake bread-type projects. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. 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). This flour can be used in the same ways as the Whole Grain Red Spring Wheat Flour. If the packet is 100 grams and the protein content is indicated as 12 grams, then the protein content is 12%. Whole Grain Red Fife can easily be substituted for any recipes that call for whole wheat flour. Use it interchangeably with our Daily Grind multi-use flour or play around with mixtures in your recipes. Bread 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. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. It has a distinctive rye flavor with overtones of chocolate and caramel. Gluten gives the … Use this flour to create artisan breads, bagels, flatbreads, pizza dough, or pretzels. Meanwhile, sift the flour into a bowl. 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! The protein content can give you an idea of how much gluten can be developed, but the QUALITY of the gluten can better be determined by the strength of the flour. 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. The most versatile “essential” pantry flour. Red Fife is a good all-purpose flour. It averages about 11.3% protein. Sliced thin to make open face sandwiches this bread is nutritious and delicious. Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. 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. Red fife flour I use sifted red fife flour in place of all-purpose flour in my kitchen. Our Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. The bottom line. Contains no additives, preservatives or blending (do NOT blend lower quality grains together when milling the flour). Product Features: Organic whole grain flour. A combination of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Its origin story has many threads but suffice to say it is a favorite of artisan bread bakers. Red Fife wheat is a heritage wheat that just may be the saving grace for people who are gluten intolerant. Its high protein content (that’s gluten to you) presents herbal, nutty flavors and a sinfully moist crumb. We use a sour dough rye starter for this bread, 70% whole grain rye flour and 30% Red Fife flour. Bolted Stone Ground Organic Red Fife Wheat Flour – 10 and 50 lb bags. CAKE FLOUR - about 7% protein-King Arthur Cake Flour, 7.0%-Softasilk Cake Flour, 7%-Swans Down Cake Flour, 7%. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. 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%. Bob’s Red Mill’s version goes by the name of ivory whole wheat flour. Although Prairie Hard Red flour is our go-to, Red Fife is a close second. Red Fife flour in a good choice for bread, muffins, scones, or even as a porridge. It is beautiful for use in denser cakes (especially chocolate cakes) and quick bread like banana bread. Milled from Canadian grown Organic Red Fife Grain. "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 … The 10-12% protein content in this ap flour ensures good gluten development and a satisfying texture, so it’s better suited for yeast breads than cake flour or pastry flour. There are also red and white wheats. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. 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%. 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%. 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