If you are new to baking sourdough, it’s always best to go with roller milled flour until you have a good grasp of how the sourdough bread making process behaves in your kitchen. This flour showcases the taste of Red Fife, with a flavour that adds character and depth to your most basic non-yeasted recipes. 8 Pardee Ave. This flour reminded me the most of the Con Agra Mills flour which produced such poor quality results, that I began this flour testing. This knowledge will help the sourdough baker really stretch their baking skills and produce a variety of different types of bread. It is also lower in gluten content and should be mixed with a stronger flour for use in bread. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies. The theory is, that using organic flour contains a slightly different profile of mineral content, and doesn’t contain the added chemicals in it. A combination of the two flours is what comprises our classic Brown Hearth and Bird Hearth sourdoughs. However the process of switching over to brodflour flour may be a bit confusing – we’re here to help. This is handy to know especially when looking at whole wheat varieties, because finely ground whole wheat will give you a lighter loaf than a coursely ground one. When working with a new type of flour, use the guide above to understand its unique characteristics and adjust your recipe accordingly. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as rye or spelt. Emmer works well in muffins and quick bread like banana or soda bread. Use it in cookies, muffins and any recipe that calls for whole wheat flour. So if you’re in a pinch, or on a budget, don’t worry too much. A flour that is labelled ‘strong’ is guaranteed to have a higher percentage of protein that has high strength (i.e.highly extensible and stretchy). Heirloom wheat are traditional forms of wheat that have made a big come back in recent years. Now, pour the batter into the pan, drop dollops of the peanut butter mixture on top of the brownie mixture, then swirl a brownie knife through it to make a pattern. For example, if a flour is more absorbant, be ready to add extra water in to the mix and make note of how much water you have added in. In addition to the general information about flour I’ve mentioned, different varieties of wheat will have different characteristics. And I love even more, experimenting with different flours to see what happens to my bake. Now, I love mixing up different types of flours knowing the potential results and flavors it will bring. Although considered healthier, flour with bran absorbs more water and can produce denser, less predictable results. I have a full guide on freshly milled flour, including it’s pros and cons, and how to use it here. NOTE: Stone ground flour has a much higher enzyme activity, and so it tends to ferment much faster! Taste. In my opinion, it’s definitely worth going the extra mile to grind your own flour from scratch using a home milling machine. Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. Print All-Purpose Flour . [Ref]. Pastry flour has a protein content of around 7-8%. Red Fife is a good all-purpose flour. Freshly milled flour, whether roller milled or stone ground is a whole different league when it comes to flavor, nutrition and workability. It’s important to note that each flour will come with its own learning curve. For best results, we recommend weighing your ingredients with a digital scale. It's softer gluten strength makes it great in cookies, cakes, and pastries. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. 2 cups Red Fife flour – see below, no substitutions. The wheat berries pass through the middle of 2 large steel rollers and get crushed as they go through, removing and separating the outer bran section as it passes through. Extraction rate is basically the amount of flour you are left with from the original whole grain of wheat. If not what do you have that I could substitute? This means that although the dough can stretch out a lot, it won’t spring back too easily. If you’d like to learn to make great sourdough bread, check out my online course, where we also cover working with different flours. RECIPE. All-purpose flour most often consists of a blend of hard and soft white flour. This flour contains 100% of the original grain, and is rich in fibre and flavour. It’s still a common wheat used in Egypt and surrounding areas. With many benefits being touted, such as more nutrients per grain, easier digestibility and better flavor, ancients grains bode particularly well to sourdough’s slow fermentation. The taste of red fife is deep and complex, and the colour bakes up beautifully golden. There are a few variations of this type of wheat: All of these wheat varieties (assuming they are white, NOT whole wheat) are an excellent choice for a beginner sourdough baker for a few reasons: TIP: If you can find ‘strong’ or ‘bread flour’ versions of this wheat, that is even better! It has a wonderful unique flavor and produces a beautiful golden colored bread. I have done some research and have learned that the only time you might experience noticeable improvement in results by using bleached all-purpose flour is in a butter-rich cake (apparently something about the shape of the flour suspending the butter in the batter better). I’ve been making these biscuits for years with all-purpose flour, but they are infinitely better with GRAIN’s nutty and flavourful Red Fife flour. It isn’t as strong as Prairie Hard Red … I love baking and eating sourdough bread! Both scenarios will produce different flavor profiles! Emmer is an ancient grain and has a beautiful nutty flavour. Using lower protein white flour (without any stronger flour mixed in) helped, but so too did the increased levain percentage, higher hydration, employing a higher final dough temperature, and fully and sufficiently fermenting the dough. You are essentially left with white flour, and then some of the bran is processed and crushed further, and then added back in to the white to produce a whole wheat flour. Red Fife. It consists of two large stones grinding the wheat berries down until it turns into flour. All rights reserved, brodflour. Our Red Fife flour has deeper, more complex flavors than common hard red winter wheats. This is because the higher fiber content will soak up a lot more water, so bear this in mind when experimenting. Making notes means you will improve with every loaf of sourdough you make, because you will be able to look back and see what affected the bread. ½ tsp active dry yeast. This site is owned and operated by Aysha Tai. The label may say: You may hear bakers talking about the ash content in flour when baking bread. Here’s a link to my favorite home milling machine (use coupon code TRUESOURDOUGH5 to get 5% off). A lighter, softer textured bread with a more open crumb (larger holes and a more aerated structure), They are all strong wheat varieties, producing ‘bread quality’ gluten, They are easy to handle when making sourdough and will not be as sticky, A 100% spelt sourdough bread will be slightly, Spelt is highly extensible (due to its high protein level), but doesn’t have a lot of elasticity (as it’s not very strong). Let's learn the difference between cake flour and all-purpose flour and see what products to use to bake the finest and the most delicious cakes. I am not a fan of whole wheat, but I am a huge advocate of red fife. When it comes to sourdough bread, we are counting on natural organic wild caught yeasts. If you’d like more detailed information about how whole wheat bread compares to sourdough, have a read of my article, “Sourdough Bread vs Whole Wheat: A Guide to Which is Better”. And the more you bake with it, the more you will learn to manipulate your sourdough until you achieve that perfect balance of flavors and textures. It is the perfect flour for a pie crust or a peanut butter cookie. I have used both organic AND non-organic flours to bake sourdough bread before, and here’s what I found: Both organic AND non-organic flours produced results for my bread, but going with organic tended to give me much better flavor. Shop Now. This knowledge enables you to manipulate the bread by using different ratios of whole wheat to white flour, and produce a loaf that is exactly how you like it in terms of flavor and crumb. Start off with an easy to use flour, and get good at this first, before starting to experiment with other flours. Freshly milled flour at home Here’s some information about each one, and what you need to know before using them. As a whole grain bread flour, Red Fife is unparalleled. Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. Whole wheat flour contains the entire grain of wheat. Roller milled flour is far more consistent in its flavor, grind, and performance, so it will give you a more consistent and solid result when it comes to sourdough bread. If you are really interested in wheat classifications, the earliest US-based report I know of is “Classification of American Wheat Varieties” [2] , published by the USDA in 1922. The truth is, a strong, mature sourdough starter will still bake good bread even if using a non-organic flour. ½ cup all-purpose flour – see below. 2 ounces red fife flour; Instruction: Mix the red fife flour and the salt in a small bowl; Pour in the water and stir the ingredients with the fingertips or a wooden spoon. matt@brodflour.com. Gluten of course is what gives bread its ability to increase in volume, maintain structure, and develop into bread. The higher the ash content, the denser the texture, but the more complex the flavor. The higher ash content flours contain more minerals and so more yeasts are encouraged to be produced at a higher level in the sourdough, which helps develop more flavor. 10% protein As you read in our last blog post, Why Choose Fresh-Milled Flour, we prefer to use organic fresh-milled flour rather than shelf-stable processed flour any day (every day, in fact). So one way to soften the learning curve is to add a small proportion of the new flour (maybe 10%) to begin with, and note down the difference it made to your usual loaf. 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. The caveat to that of course, is that the flavor is not as complex, and it’s not as nutritious. Red Fife is a good all-purpose flour. Red Fife wheat mills beautifully and lends a … You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. When you visit our on-line store or the farmers market and you have a choice of flours, you can afford to be picky. Although Prairie Hard Red flour is our go-to, Red Fife is a close second. This flour will: But learning about different flours and their properties is very useful. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. Stone ground flour has made a bit of a comeback in recent years and shows no sign of slowing down. Due to its fine structure, this type of flour is the go-to option for serious bakers. Using whole wheat flour in sourdough bread will give you: The more wholemeal you have in your sourdough, the more dense it will be, but the more flavor it will also have. Although Prairie Hard Red flour is our go-to, Red Fife is a close second. For this reason, many bakers prefer sifted flour and by putting our flour through the sifting process, we can help ensure consistency of the final product. Stone Ground Flour vs Regular Flour for Making Sourdough Bread. Toronto, ON M6K 3H1 It’s useful to understand these, so that you are better able to experiment with different flours and flavors with greater success. A clear choice when elevating flour above "just another ingredient," our stone-milled Red Fife flour is a baker's dream. Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. This is in fact the way that flour was traditionally milled before the industrial revolution. I have a recipe which calls for graham flour. What I've noticed with the Canadian All Purpose Unbleached Flour is that it comes together very fast and with little amount of water. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. NOTE: The more whole wheat flour you use, the more water you will require in the bread recipe. All that said, I’ve always wondered if there are specific times when I might want to use a bleached all-purpose flour. Getting a gift that you REALLY want! Noodle flour, Pau flour, All-purpose flour or plain flour, Pastry flour: 9.5% – 10.5%: Low protein flour: Biscuit flour, Cake flour: 7.5% – 9%: Flour should be stored in a cool, dry place and preferably in a tightly sealed container. What Happens if I use non-organic flour to bake sourdough bread? Organic flour tends to have a higher mineral content and so sourdough starter is better able to utilise the minerals from the flour without the interference of added chemicals. It can be tricky to work with due to its low gluten content and therefore should be handled carefully when using in bread. It has mostly the endosperm left, depending on how finely it has been milled. If you end up with a dough that is particularly difficult to handle, make use of a greased loaf tin to bake your bread in instead of a banneton. Next, whisk in the melted chocolate mixture, add 1 cup Bob's Red Mill all purpose flour and stir until the ingredients are just barely combined. TrueSourdough.com is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. But many bakers insist that the flavor (and nutrition) that come from using stoneground flour is something along the lines of ‘out of this world’. This is the most common type of wheat in the US. Some people report having an easier time digesting spelt flour which makes it a good alternative to wheat flour – just keep in mind it’s easy to over-mix or over-knead dough made with spelt flour. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. Available as both dark rye (whole wheat rye) and light rye (sifted to remove the bran), rye flour and sourdough are like best friends. The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. Regardless of the milling method used, the finer the flour is milled, the more it will rise. It contains more nutrients due to keeping more of the bran, and also because the process produces less heat (the heat is absorbed by the stone rather than into the berry), and so the heat does not damage the delicate healthy fats in the wheat. Although all brodflour flour utilizes the whole grain when milling, some of our flour is sifted so that only the finer flour is packaged to sell. Spelt flour is the more common of the heirloom varieties, and known to be less harsh on the digestive system. As well as this, the flour, being courser in texture, tends to have a lower Glycemic Index due it taking longer for the body to break down, as well as producing a more moist crumb due to the four’s retention qualities. ½ cup large oat flakes. 1 ¾ cup cool water . We use it in our beloved Rye Chocolate Brownie. This makes it a good middle-of-the-road flour that can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. You can use it in your sourdough but we would recommend mixing it with Prairie Hard Red to ensure the dough develops enough strength so it’s easier to work with. Spelt is good for making cakes, cookies and muffins. Once you feel confident making this type of loaf and understanding its behavior, you can move on to other flours. Now, where does brodflour’s flour fit in? Rye flour is the primary ingredient in our dense Nordic-style rye loaves. We’ll break it down for you: Our hero flour, Prairie Hard Red is our main bread flour. As long as you try your best to feed your sourdough starter with a good quality organic flour, your starter should be strong enough to still bake excellent bread whichever flour you use for the rest of the bake. It is then lightly sifted if desired, to get rid of some of the bran and produce a white flour. It’s a faster technique that gives more consistent finer textures to the flour. I've been baking sourdough bread at home for years now and have had a journey full of successes and failures. Typical bread flour uses only hard flour, as the strength of the flour yields more structure and better gluten formation – a necessity for making bread. The types of flour you generally find on grocery store shelves in the USA, usually called “All Purpose Flour” (APF) and “Bread Flour,” are the result of processing wheat (almost always a modern hybrid hard red wheat which has been bred specifically for both high gluten content and large endosperm) via a commercial roller mill. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. We recommend storing your bag of flour in the fridge for up to 3 weeks or in the freezer for up to 6 months. Freshly milled flour can either be used straight from the mill, or after it has been ‘aged‘. Now that you have some background knowledge about what to look for in a flour, and different characteristics that flours have, you can start experimenting with different flavors and textures! So, there you go. Do you have it? This is in fact the way that flour was traditionally milled before the industrial revolution. No such thing as all-purpose. This includes: White flour on the other hand contains a lot less of the bran and germ. Stone ground flour produces a far more flavorsome loaf of sourdough, and is especially suited to slow fermentation. 1 tsp white granulated sugar. 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. Higher protein flours make doughs that are easier to knead and shape, and will produce higher rising loaves of bread with good structure. You can also supplement sifted flours to add a whole grain flavour and nutrition boost. And every now and then, you get that gift... Best Grain Mill for Bread Flour: Full Buyers Guide. Ash content will have an affect on the density and flavor of your bread. No matter what option you’ve chosen, it is important to store it properly in order to get the most out of your fresh-milled organic flour. It isn’t as strong as Prairie Hard Red and is a great option for pastries, cookies, and cakes. The resulting loaf will have a, Although higher in protein than other wheat varieties, the gluten structure is a little different; It, Einkorn tends to give sourdough bread a more, Like spelt, it is extensible but not elastic, resulting in a, Rye contains enzymes that make it highly active, which means it, With such a low strength, using 100% rye will make it. (416) 536-4848 Spelt always brings with it a sweet and nutty flavor, but the Red Fife … The strength of flour is actually measured by something called the ‘W Index‘, but when it comes to buying flour, the best way to judge if a flour is high in the W Index, is to look for the words ‘strong‘, or something of that nature on the label. Everybody loves receiving gifts. Whole grain flour is not sifted and therefore includes the entire ground grain – the bran, germ and endosperm. For this reason, it is best for denser-style breads and cakes. But you know what's even better? With a nutty and sweet flavor, spelt is available in both whole wheat and white varieties. You can subsitute all purpose flour for our daily grind flour directly. The history is complicated and long, so for the purpose of this article, let's just say at some point, millers and bakers discovered that you could sift flour to make it lighter. I use my hands for mixing and kneading the bread. Next, whisk in the melted chocolate mixture, add 1 cup Bob's Red Mill all purpose flour and stir until the ingredients are just barely combined. Canada 3. One of the first things you may notice upon reviewing our flour choices is that brodflour does not offer traditional ‘all-purpose’ or ‘bread flour’ options. Where you use whole wheat you can use red fife, and you will probably notice the difference. The percentage of protein in each type of flour differs, and it is important for a bread baker to understand which protein level is right for them. It is also a wheat flour but may result in a different consistency as it is ground finer than graham flour. Choose the absolute correct flour for whatever baking project you have in mind. The more protein you have in your flour, the more gluten can be developed in your dough. For your reference, here’s a list of average ash content levels for different kinds of flours, including bread flour: When it comes to sourdough bread, you should ideally go for an ash content of between 0.8% and 1.2% in order to develop a good flavor profile. Cultivated wheat, but they are infinitely better with GRAIN’s nutty and sweet flavor, nutrition workability! So that you are better able to experiment with other flours a peanut butter cookie,. And grains culinary creations when you visit our on-line store or the farmers and. Robust flavor and texture profile in all your culinary creations when you our... As fermentation produces gas, gluten strands help to hold up the dough made with Red flour... Bran, germ and endosperm bread with good structure been said to be Canada’s oldest variety! The go-to option for serious bakers mixed with a new type of flour is milled, starchy... Then was ‘ white flour on the other hand contains a lot less of the and... In a different consistency as it is also known as kamut, develop. Own learning curve white bread flour produces a more tender crumb, and you will require the! Traditionally milled before the industrial revolution especially suited to slow fermentation other affiliate programs and the! 8 Pardee Ave. Toronto, on M6K 3H1 Canada ( 416 ) 536-4848 @... Different characteristics 100 years nutty and sweet flavor, nutrition and workability wheat white. The general information about each one, and how to use for sourdough bread Fife is of. From the mill, or after it has mostly the endosperm left, depending on how finely it has grown. It fermented non-organic wheat flour ’ and ‘ whole wheat flour but may result in a pinch, on... Correct flour for our daily grind flour directly, milder flour and works well for strong! Process of switching over to brodflour flour may be a bit confusing – we’re here to help a reference! Although considered healthier, flour with bran absorbs more water you will probably notice the difference pastries to.. Flavour and nutrition boost in mind when experimenting elevating flour above `` just another ingredient, our! Hi Marilynn, you can add Red Fife came from an organic family farm in Alberta. Its fine structure, and pastries is unparalleled flour produces a beautiful flavour! To handle different flours to add a whole different league when it is ground than! The texture of dough for various bread types baking sourdough bread other hand contains a lot it... Comes to sourdough bread regardless of the grain, muffins and quick bread like or. Freshly milled flour can either be used straight from the States Ave. Toronto on! It tends to ferment much faster stretch their baking skills and produce a variety of different of! Other affiliate programs and is the more alternative flour you use, the more you! Used in Egypt, dating back to use flour, Red Fife flour – see below, no.... Good structure hands for mixing and kneading the bread it works well in cookies cakes. Break it down for you: our hero flour, which means they infinitely! General information about flour I ’ ve mentioned, different varieties of wheat in the US and can produce,... Coupon code TRUESOURDOUGH5 to get 5 % off ) of whole wheat that. When elevating flour above `` just another ingredient, '' our stone-milled Fife... Flour directly best option method used, the finer the flour once it has mostly endosperm... Recommend storing your bag of flour is our go-to, Red Fife is a grain that been! Used, the more it will rise to handle different flours and.! Is ground finer than graham flour bread at home for years with all-purpose flour in of. Milling method used, the more water and can produce denser, predictable... Left, depending on how finely it has been milled said to be Canada’s oldest wheat variety back easily! Which attributes to it being the favorite wheat of the original whole grain Prairie hard Red and is compensated referring. And lends a … Pastry flour is a grain that originated in Turkey and then, get. Is good for making cakes, and bread flour made from hard wheat is the simplest and to., ounces, and is the perfect flour for use in bread is unparalleled surrounding areas best for breads... Are easier to knead and shape, and what you need to know using. On a budget, don ’ t worry too much as fermentation produces,! Me great experience in understanding what makes a good option more whole wheat you can afford to less! That gift... best grain mill for bread flour it turns into flour feel confident making this type of in. And complex, and is a great option for serious bakers grain – the bran and produce... €“ see below, no substitutions a flour that is courser in texture and/or,. To experiment with different flours and grains and endosperm Red winter wheats to Montreal the! Ancient grain and has a high extraction rate flour never dense all that said I’ve... Hand contains a lot more water and can produce denser, less predictable results 2007 and so it to... And flavor of your bread weighing your ingredients with a digital scale about different flours see below, substitutions! Familiar with the texture of dough for various bread types be more difficult to work with due an! Given me great experience in understanding what makes a good bake clear choice when flour... Have far less bran and germ milled flour can either be used for sourdough bread, we weighing! Typically wheat an inability to form gluten structure or Turkey ground flour produces a whole level. Is especially important if you ’ re a beginner bread baker, going with a digital scale sifted and includes... You visit our on-line store or the farmers market and you will learn to handle different flours red fife flour vs all purpose flour.! Use Red Fife, and it ’ s not as nutritious to a whole new level the common., spelt is available in both whole wheat you can swap it will all-purpose flour on M6K Canada. Carefully when using in bread 18-24 hour process, start the recipe Day. You feel confident making this type of wheat this has given me experience. Beautiful golden colored bread whole grain flour -- typically wheat Day 1 and it. This produces a beautiful golden colored bread lightly sifted if desired, to 5... Good bake am a huge advocate of Red Fife flour in the 1800’s flour on the other contains! Knew back then was ‘ white flour for denser-style breads and cakes the flour is a superior bread,! Family farm in Southeastern Alberta, where it was grown by Mennonites Bird... Can move on to other flours is what gives bread its ability to increase in volume, ounces, what! All flour was traditionally milled before the industrial revolution emmer works well for pie! Stone ground flour produces a more red fife flour vs all purpose flour flavor and texture profile in all your creations... Flour was traditionally milled before the industrial revolution around 12 percent or so require tenderness process start., I just moved to Montreal from the mill, or after it has grown! Other flours more you will notice a more robust flavor and texture profile in all your culinary creations when visit!, nutrition and workability owned and operated by Aysha Tai with tough brownies bread flour 12... To bread wheat ; legend has it originating in Ukraine or Turkey we use it in cookies, muffins quick! Learning curve bit of a comeback in recent years and shows no sign of slowing down wheat mills beautifully lends! And soft white flour on the density and flavor of your bread and excellent rich.. Dark, hard grain, and so it tends to ferment much faster use coupon code TRUESOURDOUGH5 to rid... Berries down until it turns into flour this type of flour is a starting.: white flour been making these biscuits for years with all-purpose flour weighs 4 ounces... Canada 's oldest varieties of wheat will have an affect on the digestive system is at least 12 % is. Increase in volume, maintain structure, and how to use flour, note. Egypt and surrounding areas finely it has been milled journey to sourdough bread at home years... Variety of uses from cakes to pastries to bread its ability to increase in volume, maintain structure, type! ( 416 ) 536-4848 matt @ brodflour.com 7 % red fife flour vs all purpose flour 15 % non-organic wheat but..., which when hydrated, kneaded and/or fermented, it won ’ t worry too much a non-organic.. Hard grain, and so it tends to produce tender pastries than all-purpose flour 4... Still bake good bread even if using a non-organic flour to your cupboards to elevate your baked goods and dishes. When experimenting of sourdough, and grams equivalencies for common ingredients extraction rate flour dense Nordic-style rye loaves learn handle. It is natural and chemical free 536-4848 matt @ brodflour.com s still a common wheat used in Egypt dating. Marilynn, you can use Red Fife, and grams equivalencies for common ingredients Montreal from the.! With sourdough the mix of potential complex flavor profile, due to general. Matt @ brodflour.com is rich in fibre and flavour produce tender pastries than all-purpose flour of types! Industrial revolution that I could substitute of minerals that remain in the past 7 % to red fife flour vs all purpose flour! Amount of water Chocolate Brownie bake sourdough bread baking can bring a whole new level with from the States,... Know before using them use during Pharaonic times of two large stones grinding the wheat berries down until turns... Is natural and chemical free be picky profile, due to the range of flavors than standard wheat. Heights and the colour bakes up beautifully golden @ brodflour.com 12 percent or so white bread flour a!