What is red fife flour good for?

Sifted Red Fife Flour is perfect for all your everyday baking needs. Use it in pancakes, cookies, muffins and sauces. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves.

Is Red Fife 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.

What type of flour is Red Fife?

wheat
Red Fife is a wheat variety that was the baking and milling industries’ standard of wheat in Canada from 1860 to 1900. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name.

Is red fife flour healthy?

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 does Red Fife taste like?

It has a yellow outer crust and smells of wheat and herbs. It has a strong, slightly acidic taste, with hints of spices, aniseed and fennel. To promote the high quality and excellent taste of artisan bread made from Red Fife flour, the Presidium organized an Artisan Bread Tour which visited six Canadian towns.

Is Red Fife and ancient grain?

And today the buzz is all about those ancient grains — think Red Fife wheat, spelt, emmer and einkorn, rye, barley and quinoa —cereals and seeds that have literally fed people around the globe for millennia. Some food trend watchers have even put ancient grains on this year’s top ten food list.

How long does red fife flour last?

Because Flourist flours include wheat germ, which naturally contains nutritious oils, we recommend using it right away and storing the remainder in the fridge or the freezer for up to six months. If you do not have room in your fridge or freezer, room temperature flour is ideally best used within 4 weeks.

Is Red Fife a heritage wheat?

Red Fife is a heritage wheat, considered to be Canada’s oldest wheat variety. The grain is pure and predates the complex hybridization methods imposed by humans over the last century. It is a favourite among artisan bakers due to its exceptional flavour and baking properties.

Is Red Fife whole wheat?

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. As a whole grain bread flour, Red Fife is unparalleled.

What is a substitute for Red Fife 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 an ancient grain?

Other Ancient Grains Sonora, Lancaster Red, Red Fife and others are heritage wheats that pre-date the 1880s, when the shift to modern wheat started. These boast exceptional flavor and baking properties while remaining largely unaltered by modern genetic modification.

Is red fife flour good for sourdough starter?

You can also use the Flourist Sifted Red Fife Flour for great results too. A kitchen scale is recommended for anyone looking to experiment with sourdough baking. Combine equal parts Flourist Sifted Red Spring Wheat Flour and room temperature water (we prefer 100g of each).

What is heirloom Red Fife?

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.

What is the difference between No-Name and Red Fife?

Red Fife had a reddish, deeper hue with more contrasting dark bits compared to No-Name. (FYI, all Red Fife grown in Canada is organic and milled in whole grain form.) I compared the sponges. Red Fife’s bubbles were tighter and smaller than No-Name’s.

What is Red Fife wheat?

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.

I compared flavour, crumb and appearance. Red Fife is the winner. It has deep, spicy aroma (yes, there’s cinnamon, I swear) with a sweet, rich, flavour best captured in the lengthy Slow Food description mentioned earlier. Why can’t Red Fife rise like No-Name?