What is the difference between Red Fife and hard red wheats?
The taste of the Red Fife goods are more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye etc) for excellent results.
Is Red Fife wheat grown in Canada?
Although Red Fife wheat is not a significant part of the Canadian agriculture industry and is not exported, farmers coast to coast throughout Canada are now growing it, mostly organically.
What happened to Red Fife wheat?
Red Fife wheat was gradually replaced, as "new and improved" varieties of wheat resistant to new fungal diseases and pests came onto the market. Nevertheless, most of the bread wheats in Canada owe part of their genetic lineage to Red Fife wheat.
How many pounds of Red Fife wheat are in a bucket?
Heirloom Red Fife Wheat Berries – 5 & 50 lb bags, or 35 lbs in 5 gal bucket These are whole unmilled Red Fife wheat berries. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification.
Is Red Fife wheat hard or soft?
Red Fife wheat is a landrace, meaning there is a genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. It can be hard or soft, white or red and be planted in winter or spring.
Is Hard red wheat the same as red fife?
Red Fife is an heirloom wheat with a high protein level (15.4%) and deeper, more complex flavors than common hard red winter wheats.
What kind of wheat is hard red wheat?
Winter WheatHard Red Winter Wheat is grown in the Great Plains, Northern, and Pacific Northwest regions. Hard Red Spring is known as the “aristocrat of wheat” when it comes to designer foods. It is used in specialty items like hearth breads, rolls, croissants, bagels, and pizza crust.
What is red fife flour used for?
Use it in pancakes, cookies, muffins and sauces. If you only stock one flour in your pantry make it this one! Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves.
What type of flour is red fife?
Red Fife (Triticum aestivum) wheat is a Canadian landrace descendent of Western Ukrainian (Galicia) wheat; it's old local Galician name being “Halychanka”. It is a hard, bread wheat with straws of 0.9 to 1.5 metres tall.
How do you tell hard wheat from soft wheat?
Hard wheat generally has a higher gluten (and protein) content. Soft wheat flour, on the other hand, is lower in gluten and high in starch. Typically, bread flour is made entirely from hard wheat, cake flour is made entirely from soft wheat, and most other baked goods use a combination of flours.
Is red fife flour whole wheat?
First, red fife is typically prepared as a stone-milled whole wheat, which means that not only retains the nutritionally mediocre endosperm that is found in refined grains, but also the bran and germ, the parts of the wheat where much of the fibre, B vitamins, minerals, and phytochemicals — plant-based compounds that ...
What kind of bread does hard red wheat make?
Hard Red Spring Wheat It's excellent for turning out loaves of classic whole wheat bread with their nutty flavor and springy texture. Bronze Chief wheat is best for yeast or sourdough breads.
Which is better hard red wheat or hard white wheat?
Red wheat has a slightly higher amount of protein which makes it better for more rustic, artisan, and generally harder bread loaves. In contrast, hard white wheat's more moderate level of protein makes for softer loaves such as your typical pan loaves and dinner rolls.
Can I substitute red fife flour for all purpose flour?
Sifted Red Fife Flour For the most part, it can be substituted 1:1 with all-purpose flour with very little adjustments needed.
Is red fife good for sourdough?
A naturally fermented sourdough bread recipe made with red fife flour, which is a heritage wheat. The mild, nutty flavor is fantastic!
Does Red Fife wheat contain gluten?
“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.
Where did Red Fife wheat come from?
Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s.
What was the beginning of Red Fife wheat?
The wheat grew. The family cow managed to eat all the wheat heads except for one, which Mrs Fife salvaged. This was the beginning of Red Fife wheat in Canada. By the 1860s Red Fife was distributed and grown across Canada.
How tall are red fife straws?
The straws can be from 0.9 to 1.5 metres tall, depending on the nutrients available to the plant in the soil. Red Fife wheat is a landrace, meaning there is a genetic variability in the wheat that allows it to adapt to a diversity of growing conditions.
Where is the oldest wheat in Canada?
Red Fife is Canada's oldest wheat. One legend states that a load of wheat grown in Ukraine was on a ship in the Glasgow harbour. A friend of Farmer Fife dropped his hat into the red-coloured wheat, collecting a few seeds in the hatband, which he then shipped off to Farmer Fife. The wheat grew.
When did Red Fife start growing?
March 4, 2015. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont.
What is Marquis wheat?
Its offspring Marquis replaced it as the number-one wheat in the early 1900s. Marquis was a cross between two landrace wheats: Red Fife and Hard Red Calcutta.
Bake softer, more flavorful goods with this heritage grain that's making a culinary comeback
Bake softer, more flavorful goods with this heritage grain that's making a culinary comeback.
In the Field and On the Table
Depending on location, ‘Red Fife’ wheat can be planted in fall or spring. It’s a hardy crop that has some natural disease resistance. ‘Red Fife’ is also highly adaptable to various growing conditions and climates – one reason for its initial success and distribution.
In the Mill
Flour milling is usually done with either a stone mill or a roller mill. Stone milling is the traditional technique, and involves grinding grains between two flattened circular stones. Roller milling involves grinding wheat between rolling cylinders.
In the Distillery
Three Rivers Distilling Co., located in Fort Wayne, Indiana, produces vodkas, rum, gin, bourbon, rye whiskey, liqueurs, and moonshine – all from organic, non-GMO grains grown within 35 miles of the facility.
What does red fife flour taste like?
The flavour of Red Fife flour is different from hard red spring and other wheat varieties. It has a hint of cinnamon and is both sweet and savoury in bread. Some find the lower gluten content easier to digest. Today Red Fife is again in the limelight.
When did wheat come to Canada?
Wheat came to Canada in the early 1600s with settlers in the Annapolis Valley, but it was not until the early 1800s that it found its way west to Manitoba. Credit is given to Russian Mennonites in the 1870s for cultivating the first wheat in Western Canada.
What is red fife wheat?
Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. Red Fife has been resurrected by a number of faithful organic heritage wheat ...
Is Red Fife a heritage?
Red Fife seed is being actively preserved and protected as a Heritage/Heirloom variety. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats.
Does wheat have gluten?
It is thought that mass hybridization of modern wheat has changed the protein structure of wheat leading to the increased cases of gluten sensitivity we see today. Heritage/Heirloom/Ancient grains, such as Red Fife, Turkey Red, Einkorn, Emmer and others may be more easily digestible and tolerated by those with gluten sensitivities.
Is Red Fife sourdough a gluten free bread?
Especially suited to bread it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye etc) for excellent results. 100% Red Fife Sourdough.
What is the difference between Marquis and Red Fife?
The Red Fife variety (known also as Canadian Fife, Fife, Saskatchewan Fife, and Scotch Fife) differs from Marquis in being somewhat taller and later and having longer heads and kernels. Red Fife is shown in Figure 2, B. The original Red Fife wheat is supposed to have come from Poland or Russia by way of Germany and Scotland.Red Fife largely has been replaced by Marquis owing to the earlier maturity and superiority of the latter, and it could doubtless be further replaced with profit. In the northwestern portion of North Dakota and the northeastern portion of Montana, where stem rust rarely occurs, Red Fife and the strains originated from it are about equal in yield to Marquis and because of being slightly taller are easier to harvest in dry seasons and are preferred by some growers. Outside of this region the Marquis variety as a rule should be grown in preference to Red Fife.
What are the different classes of wheat?
Wheat is graded in five classes under the Official Grain Standards of the United States. The first class is designated as Hard Red Spring. About 24 percent of the wheat acreage of the United States is of this class. The varieties which make up this important class of wheat are distinguished by having hard red kernels and are grown from spring sowing, chiefly in the north-central part of the United States. There are 24 distinct varieties grown, one-third of which are important. Flour of high bread-making quality is manufactured from the principal hard red spring varieties.
How does Fretes differ from Preston?
Fretes differs from Preston in having larger heads and larger pale-red, rather soft kernels. The beaks (from 1/8 to ¾ inch in length) are much longer than those of Preston. The straw is weak and allows the wheat to lodge on rich soils or in wet seasons.
What is Marquis wheat?
The Marquis is the most important variety of hard red spring wheat. The Marquis variety has rather short straw, heads, chaff, and kernels. It matures fairly early, which sometimes enables it partly to escape rust and drought. Like all varieties in this section, it has beardless heads, smooth white chaff, and red kernels (Fig. 2, A). The chaff is rather firm, so the heads are not easily shattered.
Where is spring wheat best adapted to?
Hard red spring wheats are best adapted to the northern and colder regions of the United States. In the principal producing area, which includes three States, North Dakota, Minnesota, and South Dakota, the winters are too cold for the production of winter wheat.
Where is spring wheat grown?
The States of North Dakota, Minnesota, and South Dakota lead in its production. About 14 million acres of this class of wheat are grown annually in the United States, comprising about one-fourth of the total wheat acreage in the last 10 years.
Is Kinney wheat a spring wheat?
Kinney (known also as Noah Island, Odessa, and Surprise) is classe d as a hard red spring wheat, although it differs widely from the varieties so far discussed. It is a late wheat, having square heads and rather a soft, wide kernel. The stems and leaves of this variety have a distinct bloom or white waxy covering (such as occurs on sorghums, plums, etc.) just before ripening.
What is red wheat?
Red Fife Winter Wheat is an old variety of wheat, very commonly grown for bread-making in the 1800s. This is another very popular revival wheat in the bread world, for similar reasons as Turkey Red, but it was popular before Turkey Red came on the scene. It is prized by bakers.
Why was NuEast Red created?
Similar to NuEast Red and Appalachian White, it was created in order to make North Carolina a producer of high protein bread wheats. It was deemed the best tasting in a blind tasting by both Carolina Ground Mill in Asheville, NC and La Farm bakery in Cary, NC. We’re excited to see how it does here in the Piedmont.
What is the wheat crop for 2021?
2021 Crops. Turkey Red Winter Wheat is an heirloom variety of hard wheat introduced to the US in the 1870s by Mennonite immigrants who were fleeing Tsarist persecution in what is now Ukraine. Unlike modern day, high-yielding, dwarf varieties, this grain grows very tall, creating lots of straw and biomass for the soil.
What is the oldest grain in the world?
Einkorn is the oldest of the grains we grow (the order from oldest to youngest going: einkorn, emmer, barley, spelt, khorasan, modern wheat). It has been dated as far back as 10,600 years ago in what is now Turkey. In Italy is also known as Farro Piccolo.
What is Appalachian white wheat?
Appalachian White Wheat is a modern hard winter wheat also bred at NC State in 2009. Similar to NuEast, it was created in order to make North Carolina a producer of high protein bread wheats. It is a semi-dwarf variety with long awns that look stunning in the field.
Where does Danko rye come from?
Danko Rye is a milling rye, originally from Poland, that is popular among brewers, distillers, farmers, and bakers alike. The berries have a blue-green hue and are larger in size than any of the other types of rye we have grown before.
What is Sonoran white wheat?
Sonoran White Wheat is one of the more interesting storied wheats. It is even more rare than Red Fife and Turkey Red. We like to think of it as a grandmother grain to the Green Revolution. It also is responsible for the wheat flour tortilla that we all know of as part of Mexican American cuisine.
in The Field and on The Table
- Depending on location, ‘Red Fife’ wheat can be planted in fall or spring. It’s a hardy crop that has some natural disease resistance. ‘Red Fife’ is also highly adaptable to various growing conditions and climates – one reason for its initial success and distribution. The wheat can be either red or white colored, depending on genetic interactions wi...
in The Mill
- Flour milling is usually done with either a stone mill or a roller mill. Stone milling is the traditional technique, and involves grinding grains between two flattened circular stones. Roller milling involves grinding wheat between rolling cylinders. Both techniques are capable of producing whole-wheat flour – with germ, bran, and endosperm – although stone-grinding is most often as…
in The Bakery
- ‘Red Fife’ can be a bit of a challenge to work with, but the results are worth the effort. It has a deeper, more complex flavor than common hard red winter wheats. The flavor has a slight cinnamon sweetness with a hint of anise. It’s also a softer grain, and the gluten is slower to develop, meaning it’s very easy to achieve a soft, tender crumb in things like muffins and cakes. …
in The Distillery
- Three Rivers Distilling Co., located in Fort Wayne, Indiana, produces vodkas, rum, gin, bourbon, rye whiskey, liqueurs, and moonshine – all from organic, non-GMO grains grown within 35 miles of the facility. A couple of years ago, Wenger asked the distillery to try ‘Red Fife’ from Heritage Grains LLC, and the wheat is now the mainstay in the company’s Cake Stand bourbon. It took two years …
in The Home
- ‘Red Fife’ has once again made a name for itself in the commercial culinary and beverage worlds, but where does that leave it with home bakers? Ideally, in their cookies, muffins, and breads. This heritage grain deserves a spot in our kitchens and on our tables, and I’d encourage you to give it a try. You’ll gain a flavorful flour full of potential, and you’ll become part of a movement to bring ne…
Tips For Baking with ‘Red Fife’
- If you’re using whole-wheat ‘Red Fife,’ it will still have the germ, bran, and endosperm. Whole-wheat flour is more nutritious, but it can result in dryer products that take longer to rise. However, these obstacles are easily overcome, and it’s well worth the trouble. If you aren’t familiar with ‘Red Fife’ flour, follow these guidelines when making the transition. You can experiment to find your own b…