Would you substitute it 1:1 for bread flour or perhaps just a % of the whole? Comments on this story are moderated according to our Submission Guidelines. 8 Cups Red Fife Wheat Flour. Whole Grain Red Fife Flour by Anita's Organic Mill: Flours, Grains and Cereals. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. They can be used for 100% of the flour in a dough, but the resulting loaves will not be particularly tall or airy. Occasionally, I do make too much starter, and my preference is to immediately mix up a batch of naan dough to refrigerate for a few days. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. 2 cups red fife flour (or substitute emmer, spelt, or Kamut flour) 1 cup "00" or "Italian-style" flour (or substitute all-purpose flour) 4 eggs, beaten; 1 tsp olive oil; 1 Tbsp water; How to use it: Make buckwheat blinis and top them with sour cream and smoked salmon (or caviar if the occasion calls), or no-flip ployes. You can get a taller bread with low-gluten flours if you bake the dough in a loaf pan with side support e.g. "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 … If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well. How to use it: While you can get away most times with swapping sifted spelt in for anywhere you'd use all-purpose flour (and use its whole grain version going anywhere you'd otherwise use whole wheat flour), you'll find many recipes call for using spelt outright. Whole Grain Red Fife Flour This flour can be used in the same ways as the Whole Grain Red Spring Wheat Flour. Many of us are trying to eat a little healthier, adding more whole grains to our diet, and even going entirely gluten-free depending on our needs. When a dough’s bulk fermentation is long (a little bit of starter in the recipe, cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. You may find both golden or brown flax at your grocery store. Spelt flour is a mellow and light-tasting flour that I'm seeing sold in big-box stores more and more often. My favourite flour to use is whole grain red fife, a Canadian heritage flour. Top Row from left: Einkorn, Warthog Hard Red Winter, Hard White Spring, Sprouted Hard Red Spring, Turkey Red.Bottom row from left: Rye, Durum, White Sonora, Ethiopian Blue Tinge Emmer. A decade ago I started a blog called 'Odd Flour'. 11-14 cups hard red wheat flour; INSTRUCTIONS Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill. 1 1/2 cups Red Fife fine flour; 1/2 cup Red Fife cracked wheat; 1 cup unbleached white flour; 1 1/4–1 1/2 cups water, start with 1 1/4 cups; 1–2 teaspoons Kosher salt, to taste, I recommend 1 1/2 tsp; 1/2 teaspoon Chia seeds; 1 1/2 cups active sourdough starter; Instructions. Last minute trick for making your dough more manageable: Put your proofing basket in your freezer for 20-30 minutes before baking. Before we jump into flour types, here is a short list of fermentation variables to keep in mind as you modify bread recipes and manage your sourdough starter. The dough should be smooth and silky. Flax is more digestible in flour form, so you'll reap more of their nutritional benefits including fibre and omega-3 fatty acids. Rye has an assertive, sweet and sour flavour. How about pastry flour and soft wheat flours? Once ground, flax goes rancid fast, so use quickly and grind them before they take on a fishy aroma. Also, make graham crackers from scratch with whole grain red fife and see how happy this makes kids. Stretching and folding during the beginning of the bulk fermentation is great for gluten strength, but if you skipped doing this, you can still work strength into your dough later. How to use it: Of course, make pumpernickel bread, or sourdough starter, but if that sounds too ambitious, simply swap it into any cake recipe that contains molasses — these two love each other — or to replace some of the all-purpose flour in chocolate muffins, brownies or chocolate cake, where its subtle sweet flavour complements the cocoa. Made in Canada. Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. Rye is another wheat with little gluten development potential, and I make freestanding loaves with rye up to about 75% of the total flour weight. If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan. If you do not have Red Fife flour, you can substitute any whole wheat flour. For gluten-free clients and friends, I like One Degree’s sprouted brown rice flour, along with sorghum and millet flours (which are sweet tasting and fun to work with). It's also great in the crust of an apple or pear galette, or a stone fruit tart in summer. 50:50 mix of all purpose flour and home-milled whole grain flour. Buckwheat flour is gluten-free and has a nutty, grassy taste — you've probably already enjoyed it in soba noodles — though most store-bought soba noodles contain other flours and are not necessarily gluten-free. Sprouted whole wheat, red fife, rye, and spelt flour from One Degree Organics. A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Baked goods made with almond flour can be more crumbly and fragile than those made with all-purpose, and you won't get away with using solely almond flour in your baking with the exception of recipes that contain a good amount of eggs or another binder. Whole Grain Red Fife can easily be substituted for any recipes that call for whole wheat flour… Sweet and nutty, almond flour is a versatile gluten-free option and useful if you're following diets like paleo or keto. I posted a handful of recipes before talking myself out of the project. Red Fife is a Canadian variety which was also displaced by the Green Revolution. Then add: about 3 cups (maybe a little more) all purpose flour. Most items in our store *(except flour, grains, and some really heavy stuff) ship free to the lower 48 US states if your order totals $75 or more. I mix up my next dough with most of it. Though your starter may take longer to peak, and it may have a different texture, it will peak and it will leaven dough. Serve homemade Scottish oatcakes with cheese and jam at your next party as your gluten-free cracker option, or swap a bit of oat flour into your favourite bread recipe for a subtle twist. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. Apr 25, 2016 - Explore Carlz Bagz's board "Cooking - Red Fife" on Pinterest. Your only task is to figure out how to use the abundance of available options. Pseudonyms will no longer be permitted. 5.0 out of 5 stars 2 ratings. One of the most recognizable (and often favorite) of Ukrainian foods is pyrohy (perogies). How to use it: Look up a recipe for panisse (fried chickpea flour sticks), or the delicate flatbreads socca and farinata. cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. 100% whole grain stone–milled flour from Hard Red Spring wheat. #MuseumFromHome. You can usually replace wheat flours with einkorn flour in most recipes, and here’s an einkorn flour recipe to get your started: Einkorn and Chia Pancakes with Fresh Blueberries and Mango. Related Videos. 2 cups Red Fife flour 4 tbsp oil 2 1/2 tsp salt 1 tbsp sugar Mix together loosely. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on … The hard white wheat gives a lighter color and flavor than hard red wheat. With a mellow oat-y taste, soft texture, and gluten-free properties, oat flour is a great choice to start with if you're beginning out from AP. Maybe you’ve always fed your starter rye flour and now only have all purpose flour. Try these chocolate brownies, sourdough bread, or even homemade treats for the dog! Gluten strength develops over time. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Always Organic. A flat dough can still sometimes get voluminous during baking. How to use it: Make pizza dough, "cupcakes", or swap it into any spice cake recipe where it'll complement the warmer flavours. 7:00. Otherwise known as flax meal, it's best to buy whole flax seeds and grind them yourself in a powerful blender or spice grinder. ( Pack of 6 ) Brand: one Degree Organics buckwheat works better for... Imposed by humans over the last century, cookies, muffins, pancakes, or a stone tart! 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