Start with ¼ cup of flax flour for every 1 ½ cups of other flour and adjust to your taste. The dough comes out super light and rolls out very nicely. 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. Note that non-wheat flours with high fat content e.g. We’ve received a lot of questions about using all purpose flour instead of bread flour and about changing the flour you feed your starter. Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. It could be argued that the best part of this change is the world of flavour that's opened up with the move beyond all-purpose flour as the go-to. Here is a calculator tool from our Naturally Leavened Panettone recipe by @DanDee to help you determine how much vital wheat gluten to add to get the percentage of protein you’re targeting. This even applies to bleached flour; though I’ve only tested it for a week on vacation, my starter thrived. Red fife is a heritage or heirloom wheat thought to have originated in the … A perfect flour to use when making pizza dough as well as bread. If you’re making bread, try to pair these soft wheat flours with a higher-gluten flour. Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. Serves: 3–4 (about 10 pancakes) INGREDIENTS: There in a nutshell is the problem. The taste of red fife is deep and complex, and the colour bakes up beautifully golden. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well. 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 resulting flour was called bennecake (the term “bennecake” meant flour made from benne seeds after oil extraction). Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. The link to the tool is in the paragraph labeled High Gluten Flour and I recommend you read the entire paragraph. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. and probably many non-wheat flours. The flour listed below tends to be fresher, and some still contain the bran and germ, so consider storing them in the fridge or freezer where they'll stay fresher longer. The grain is pure and predates the complex hybridization methods imposed by humans over the last century. 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). Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. Begin to knead the dough and add more flour if needed (sprinkling a little bit at a time). Here’s a recipe for sourdough bread with flaxseed meal. Add flax to muffins, cookies, or pancakes, or into your favourite granola bar recipe. 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. And after the bench rest, depending on how the dough feels, I might shape it twice in a row to build enough tension that it doesn’t splay outward. Of the whole grain flour varieties I’ve used, Ethiopian blue tinge emmer is the thirstiest. This blog post shows the pairing of whole grain Kamut with bread flour in different ratios. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. Little did I know that in the near future we'd embrace Spelt Chocolate Brownies, leave out cookies for Santa made with rye flour and serve red fife cupcakes to our kids. Bennecake, the central ingredient in benne bread, benne biscuits, and benne cakes, is powerful, its flavor reminiscent of toasted peanuts, but intertwined with a wildflower tang, and a sensation of verdancy and vigor. Minimal supply of starter that is ready to use. Flax is more digestible in flour form, so you'll reap more of their nutritional benefits including fibre and omega-3 fatty acids. In large mixing bowl combine water, honey, and yeast. It is a priority for CBC to create a website that is accessible to all Canadians including people with visual, hearing, motor and cognitive challenges. To make soba succeed, buckwheat flour is usually mixed with a little all-purpose flour, otherwise they'd crumble and break apart. Last minute trick for making your dough more manageable: Put your proofing basket in your freezer for 20-30 minutes before baking. One Degree Organic Foods Sprouted Flour, Red Fife, 32 Ounce (Pack of 6) Brand: One Degree Organic Foods. #MuseumFromHome. Knead for about 10 minutes. 2 cups Red Fife flour 4 tbsp oil 2 1/2 tsp salt 1 tbsp sugar Mix together loosely. If you do not have Red Fife flour, you can substitute any whole wheat flour. If at the pre-shape stage, I feel that a dough is floppy, I stretch it into a very large rectangle before rolling it up tight. We reserve the right to close comments at any time. You'll find it to be pretty user-friendly, and a good option when you're just starting out. Sprouted whole wheat, red fife, rye, and spelt flour from One Degree Organics. cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. It is fine to feed your sourdough starter any wheat flour (all purpose, bread, einkorn, rye, emmer…etc.) Sonora White is a flavorful soft wheat introduced into the Sonora Desert region over 300 years ago. Sprouted hard red spring wheat on the left; red fife wheat on the right. 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 … About Red Fife Wheat. Once ground, flax goes rancid fast, so use quickly and grind them before they take on a fishy aroma. If you love pancakes, crackers, naan flatbreads and other ways of using sourdough discard, it makes sense to feed your starter a lot of flour and water, and to refresh it multiple times before each bake. Follow her food stories on Instagram @brooks_cooks. Below are the photos and recipes for an all whole grain red fife sourdough bread (all-purpose flour starter) and a 40% whole grain red fife sourdough bread. Comments are welcome while open. How to use it: Blend flax flour with something else like red fife or spelt, to soften its strong taste that could easily overpower. 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. Heritage wheat varieties are varieties grown prior to the Green Revolution. Now I'm not sure what to do with it. "Who's gonna read this? Pseudonyms will no longer be permitted. By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Just keep in mind that all-purpose flour has the bran and germ removed, making it shelf-stable (and also less nutritious). ", I thought. We just moved to Toront from the US, and have been noticing the use of Red Fife flour at a number of bakeries around town, and saw some milled red fife flour for sale at a farmer's market. #MuseumFromHome Gluten strength develops over time. A flat dough can still sometimes get voluminous during baking. Unbleached White Flour has had the bran and germ stripped away, so it is not whole grain. If you’re following a recipe that calls for bread flour and you only have all purpose flour, that’s fine. Please note that CBC does not endorse the opinions expressed in comments. 100% whole grain stone–milled flour from Hard Red Spring wheat. A decade ago I started a blog called 'Odd Flour'. About One Degree Organics: One Degree Organics is based on the idea that there is a natural connection between healthy soil, healthy plants and healthy people. If all your calculated substitutions still result in a dough that feels too wet or slack, like in the photo above, you have a few options. For example, here’s a buckwheat bread made with only fermented and food-processed buckwheat groats. Red Fife is a Canadian variety which was also displaced by the Green Revolution. To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Mixing both sifted and whole grain together in equal parts makes a versatile and healthful flour blend that works in muffins, bread and pancakes. Whole Grain Red Fife Flour by Anita's Organic Mill: Flours, Grains and Cereals. (Whole grain einkorn, white sonora wheat, and soft white winter wheat don’t follow this rule of needing more water.). Once you taste them, see how they act, and how to use them, you can try mixing them with other flour to get your own perfect blend! How to use it: Make pizza dough, "cupcakes", or swap it into any spice cake recipe where it'll complement the warmer flavours. *(except flour, grains, and some really heavy stuff), whole grain Kamut with bread flour in different ratios, La Cloche, Romertopf & Emile Henry Ceramic Bakers. 5.0 out of 5 stars 2 ratings. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. Chickpea flour is lovely to work with because it's so dense, and it binds well, making it a good choice for certain gluten-free applications. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. This will stiffen the dough for scoring and transfer, and possibly help it retain some height once it’s out of the basket. My favourite flour to use is whole grain red fife, a Canadian heritage flour. Just keep in mind that if you are baking for someone with celiac disease, to look for oats or oat flour that are specifically labelled 'gluten-free'. Therefore, people are looking for the better substitute and find out that red fife flour is one of the good choice for some healthy meal. Rye has an assertive, sweet and sour flavour. Baguettes are usually made with all purpose flour, for example, and many bakers use it alone or in combination with other flours, such as in the loaves in the photo below. I asked around and got some inconsistent answers as to its gluten content, and how to use it in bread baking. Strength can be built late in the process. 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; I let the fed starter expand just a little bit before refrigerating. See more ideas about Cooking, Food, Fife. Removing a portion of the bran and germ increases the stability of the flour, decreasing the odds that the fragile fatty acids found in the bran and germ will go rancid. In the photo below, you can see some of the amazing variety of wheat flours. That's where I come in again; I've put together a list of flours you can start experimenting with if they are new to you. How to use it: Make oat flour banana bread or swap it into your favourite chocolate chip cookie recipe. It’s also fine to switch flours regularly. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. 8 Cups Red Fife Wheat Flour. Closed Captioning and Described Video is available for many CBC shows offered on CBC Gem. 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. Red Fife is a heritage wheat, considered to be Canada's oldest wheat variety. Einkorn flour is a nice option, too. See more ideas about Recipes, Fife, Food. Jessica Brooks is a digital producer and pro-trained cook and baker. 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. 7:00. I felt like I was breaking ground at the time, revising my mom's old, whole wheat baking recipes to work in specialty flour varieties that my grocery store was starting to stock: spelt, red fife, oat flour. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. I use sifted red fife flour in place of all-purpose flour in my kitchen. It's never been easier to experiment — you don't even need to leave your house, you can now order red fife, rye and buckwheat online. Your only task is to figure out how to use the abundance of available options. More than that, I prefer to use a loaf pan. 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. A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Then add: about 3 cups (maybe a little more) all purpose flour. I’ve written up some rules of thumb for flour substitutions that I hope will help people, and I’d love to hear about the baking modifications you’ve made work. Also, make graham crackers from scratch with whole grain red fife and see how happy this makes kids. Create unparalleled, naturally delicious baked goods with this Bob's Red Mill unbleached all-purpose flour! How to use it: Blend flax flour with something else like red fife or spelt, to soften its strong taste that could easily overpower. There's no denying chickpea flour's subtle, bean-y taste, so you'll want to use it for savoury applications where its taste makes sense. I use most of the ripe starter in my jar when I mix up a dough, then I feed the remainder. Seek out directions for Italian almond meringue cookies, or swap a bit of almond flour into anything you're baking for a boost of protein. Master those and you'll have lots of gluten-free, quick meal options since they can be topped with as many embellishments as your imagination allows, from canned tuna, cherry tomatoes and arugula, to mushrooms and pesto. I posted a handful of recipes before talking myself out of the project. No problem. Then, the next time I bake bread (usually 2-3 days later), I bring the starter to room temperature for a few hours and to full expansion. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Mill into flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. The hard white wheat gives a lighter color and flavor than hard red wheat. You may find both golden or brown flax at your grocery store. This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. 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. In place of all-purpose flour has had the bran and germ removed, it! 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