Description Bolted Sprouted Hard Red Spring Flour – 3, 10, & 50 lb bags. The Manufacturers usually package and name Soft Wheat Flour as Pastry Flour. 4 Pack. The flavor is sweet, milky, and has a nutty finish. Is it sifted with a 20 screen or an 80 mesh. This flour is made from organic hard red wheat. Bread flour is the preferred flour for yeast-leavened products. For example, wheat that is stone ground and not sifted at all will have 100% extraction rate, because 100% of the grain is still remaining in the end flour result. You will end up with a different amount of flour: when the recipe calls for "1 cup flour, sifted" measure the flour first and then sift. This is the whole wheat (non sifted) version of our Bolted Bread Flour. Always choose unbleached flour when available. Turkey Red is a heritage variety of wheat that was widely grown in the Upper Midwest a century ago. This product is an excellent alternative to all-purpose flour to make cakes, cookies, and pastries tender and crumbly. Gluten Content & Allergen Information. Sifted wheat flour is the wholegrain wheat flour less 20% of the coarsest brans. Guaranteed fresh, healthy and delicious Wheat Flour from Food to Live. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. This flour is made from Hard Red Spring Wheat and has a bit of a strong taste to it and is usually used for making breads. Use it in whole wheat recipes or substitute in some whole wheat for all-purpose flour in your favorite bakes. See more ideas about Cupcake cakes, Dessert recipes, Desserts. Protein Content: 12.4% . Find & Download Free Graphic Resources for Sifted Flour. This is a 64% hydration 1/2-1 Tbsp yeast (I use Red Star Dry Active from Costco) ½ -1 tsp (This flour seems to need less salt) Add yeast directly to the dry flour, then add water, and mix in a … Please note that our All Purpose Flour and Whole Wheat Pastry Flour are ground from the same soft red winter wheat, with most of the bran and germ sifted out of the All Purpose Flour and retained in the Whole Wheat Pastry Flour. That sounds weird. It is ideal for bread-making and has a finer extraction than that of the #50 mesh sifter. A high extraction rate flour will have far less bran and germ left in it than a low extraction rate flour. Falling numbers: Bread flourFalling number = 316Protein = 13.2% Hard Red Spring (HRS) wheat makes some of the best bread flour in the world. Bread flour: 12.5-15% protein. For cakes or finer pastries, you may need to sift it, or consider trying our sifted pastry flour instead. • Bread • Crackers, pretzels, all purpose baking. Our flours are all stone milled which preserves the integrity and nutritional value of the grain. Flavor profile: robust, nutty DaySpring’s favorite uses: sourdough breads, artisan loaves, flatbreads 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. Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavour and improve nutrition. Compatibility with Soft Red Spring Wheat Flour: … I don't peruse the flour shelves much, but I was looking for some in a different color package and had to look three times. King Arthur’s all-purpose flour blends hard red winter and hard red spring wheats to produce an AP flour with a high protein content (11.7%), that is … Halfway between whole wheat flour and white flour, it is considered a brown flour. It works for nearly all grains you turn into flour, even sprouted berries. 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