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; Comments on this story are moderated according to our Submission Guidelines. It is fine to feed your sourdough starter any wheat flour (all purpose, bread, einkorn, rye, emmer…etc.) Low volume, new recipes, occasional giveaways. The link to the tool is in the paragraph labeled High Gluten Flour and I recommend you read the entire paragraph. 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. #MuseumFromHome. Look for Red Fife flour in specialty or organic food stores. 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. If you’re following a recipe that calls for refined or “white” flour, and you only have whole grain flour, make the substitution but keep in mind that the dough will probably ferment faster and you’ll probably need more liquid than what the recipe calls for. How to use it: Blend flax flour with something else like red fife or spelt, to soften its strong taste that could easily overpower. Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. Strength can be built late in the process. and probably many non-wheat flours. Top Row from left: Einkorn, Warthog Hard Red Winter, Hard White Spring, Sprouted Hard Red Spring, Turkey Red.Bottom row from left: Rye, Durum, White Sonora, Ethiopian Blue Tinge Emmer. Pseudonyms will no longer be permitted. See more ideas about Cooking, Food, Fife. 100% whole grain stone–milled flour from Hard Red Spring wheat. You'll find it to be pretty user-friendly, and a good option when you're just starting out. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. Minimal supply of starter that is ready to use. You can use either one, but the darker brown seeds have a more distinct, nuttier and earthier taste. Of the whole grain flour varieties I’ve used, Ethiopian blue tinge emmer is the thirstiest. In the photo below, you can see some of the amazing variety of wheat flours. To avoid that, mix it with another flour at a one-to-one ratio for a bold-flavoured flour blend. To make soba succeed, buckwheat flour is usually mixed with a little all-purpose flour, otherwise they'd crumble and break apart. 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. 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. I mix up my next dough with most of it. 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. Sonora White is a flavorful soft wheat introduced into the Sonora Desert region over 300 years ago. Knead for about 10 minutes. I saw some organic Red Fife flour in my local bulk barn ($3.75 /kg) which looked interesting so bought it. 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. See more ideas about Recipes, Fife, Food. It can be difficult to work with because of its lower gluten content and tendency to absorb a lot of water — this creates a gummy texture if you use it in too high a proportion. How to use it: Make oat flour banana bread or swap it into your favourite chocolate chip cookie recipe. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. It is a favourite among artisan bakers due to its exceptional flavour and baking properties. Everything you need to get started with artisanal home bread baking in one box. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. 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. Buckwheat flour is gluten-free and has a nutty, grassy taste — you've probably already enjoyed it in soba noodles — though most store-bought soba noodles contain other flours and are not necessarily gluten-free. Why bother? Einkorn flour is a nice option, too. The hard white wheat gives a lighter color and flavor than hard red wheat. This even applies to bleached flour; though I’ve only tested it for a week on vacation, my starter thrived. Sweet and nutty, almond flour is a versatile gluten-free option and useful if you're following diets like paleo or keto. 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. Try these chocolate brownies, sourdough bread, or even homemade treats for the dog! This product tends to work on a one to one ratio due to its similarities in baking and thickening properties. Note that non-wheat flours with high fat content e.g. 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. How to use it: Blend flax flour with something else like red fife or spelt, to soften its strong taste that could easily overpower. On the rare occasions it doesn’t expand when warmed up, I feed it again without discarding, and I use most of that starter in the dough I mix up. Sprouted whole wheat, red fife, rye, and spelt flour from One Degree Organics. Some of the other heritage wheats milled at Sunrise are Sonora White, Pima, and Red Fife. Commercial and hard red whole grain flours absorb more water than refined flour. All purpose flour tends to produce a more tender crumb, and bread flour produces a more chewy crumb. The level of gluten-forming protein in all purpose flour is a little lower than in bread flour, but the difference is not dramatic and it won’t cause your bread to be flat. I posted a handful of recipes before talking myself out of the project. Once ground, flax goes rancid fast, so use quickly and grind them before they take on a fishy aroma. You can learn more about Breadtopia’s experiments using different amounts of starter in different states of dormancy in this article: Challenging Sourdough Starter Convention. Add flax to muffins, cookies, or pancakes, or into your favourite granola bar recipe. 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. 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. There in a nutshell is the problem. Flax is more digestible in flour form, so you'll reap more of their nutritional benefits including fibre and omega-3 fatty acids. You may find both golden or brown flax at your grocery store. 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. 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. Spelt flour is a mellow and light-tasting flour that I'm seeing sold in big-box stores more and more often. "Contrary to popular belief, Red Fife heritage wheat does not have a lower total gluten content than other newer varieties of bread wheat; this was confirmed by lab testing we commissioned at SunWest Food … Not that you've caught a glimpse of life beyond all-purpose, here are a few more recipes to get you baking beyond AP. 1 1/2 cups Red Fife fine flour; 1/2 cup Red Fife cracked wheat; 1 cup unbleached white flour; 1 1/4–1 1/2 cups water, start with 1 1/4 cups; 1–2 teaspoons Kosher salt, to taste, I recommend 1 1/2 tsp; 1/2 teaspoon Chia seeds; 1 1/2 cups active sourdough starter; Instructions. A decade ago I started a blog called 'Odd Flour'. It is not necessary to avoid bread altogether, or to use exotic flour substitutes, just go back to the old varieties if you have a problem with bread made from the newer wheat varieties. Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Whole Grain Red Fife can easily be substituted for any recipes that call for whole wheat flour… Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. Melissa Johnson: Passionate bread baker, inspired by the science and art of sourdough. I use sifted red fife flour in place of all-purpose flour in my kitchen. 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. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. It is a good substitute of original flour that usually contains too much carbs and not good to the body. The grain is pure and predates the complex hybridization methods imposed by humans over the last century. Enough flour to form a consistent dough ball. When a dough’s bulk fermentation is long  (a little bit of starter in the recipe, cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. The sifted version is softer than whole grain red fife, but it can be harder to find (I order mine online from Flourist and they ship across the country). 5.0 out of 5 stars 2 ratings. The feeding amount varies, but I tend to bake double batches, so I aim for at least 200g starter in the jar after feeding. If you’re making bread, try to pair these soft wheat flours with a higher-gluten flour. Dissolve the salt in the water and set it aside. In large mixing bowl combine water, honey, and yeast. #MuseumFromHome Look for sifted spelt for a softer texture for cookies or cakes, and use a mix of whole grain and sifted when you're not so fussy about the texture, like say, for bread or pancakes. No problem. For example, here’s a buckwheat bread made with only fermented and food-processed buckwheat groats. But if you prefer to run a lean starter system with rare or no discard, you might try the starter feeding protocol I’ve been doing for about four years, or try that of @homebreadbaker described here which produces discard at most about once a month. Whole Grain Red Fife Flour by Anita's Organic Mill: Flours, Grains and Cereals. Buckwheat works better alone for things with a higher moisture content like pancakes or crepes. Serve homemade Scottish oatcakes with cheese and jam at your next party as your gluten-free cracker option, or swap a bit of oat flour into your favourite bread recipe for a subtle twist. Then add: about 3 cups (maybe a little more) all purpose flour. Maybe you’ve always fed your starter rye flour and now only have all purpose flour. Also, make graham crackers from scratch with whole grain red fife and see how happy this makes kids. We reserve the right to close comments at any time. 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. coconut, flaxseed, and almond, will cause your dough to ferment slower. 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. How to use it: Find a recipe for a gluten-free, breakfast almond cake online and turn that into cupcakes if you'd rather. 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. The dough should be smooth and silky. Red Fife is a heritage wheat, considered to be Canada's oldest wheat variety. 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. 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. Just keep in mind that all-purpose flour has the bran and germ removed, making it shelf-stable (and also less nutritious). Apr 25, 2016 - Explore Carlz Bagz's board "Cooking - Red Fife" on Pinterest. (Whole grain einkorn, white sonora wheat, and soft white winter wheat don’t follow this rule of needing more water.). As a whole grain bread flour, Red Fife is unparalleled. Rye has an assertive, sweet and sour flavour. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. Einkorn flour has a soft texture for making delicious breads, cookies, muffins, waffles and pancakes. Sprouted hard red spring wheat on the left; red fife wheat on the right. With a mellow oat-y taste, soft texture, and gluten-free properties, oat flour is a great choice to start with if you're beginning out from AP. This all-purpose (AP) flour is made from the highest quality North American wheat and features a wholesome flavor that's sure to make your breads and pastries stand out. These flours usually have significantly less protein than all purpose flour, bread flour, and traditional whole grain wheat flours. 7:00. More than that, I prefer to use a loaf pan. My favourite flour to use is whole grain red fife, a Canadian heritage flour. 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. One-click unsubscribe on every email. 2 cups Red Fife flour 4 tbsp oil 2 1/2 tsp salt 1 tbsp sugar Mix together loosely. Heritage wheat varieties are varieties grown prior to the Green Revolution. Gluten strength develops over time. One Degree Organic Foods Sprouted Flour, Red Fife, 32 Ounce (Pack of 6) Brand: One Degree Organic Foods. "Who's gonna read this? This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. I use most of the ripe starter in my jar when I mix up a dough, then I feed the remainder. Use to make salads, risottos and fillings. Box 500 Station A Toronto, ON Canada, M5W 1E6. *(except flour, grains, and some really heavy stuff), whole grain Kamut with bread flour in different ratios, La Cloche, Romertopf & Emile Henry Ceramic Bakers. ", I thought. Whole Grain Red Fife Flour This flour can be used in the same ways as the Whole Grain Red Spring Wheat Flour. Would you substitute it 1:1 for bread flour or perhaps just a % of the whole? The resulting flour was called bennecake (the term “bennecake” meant flour made from benne seeds after oil extraction). If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan. 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. Mixing both sifted and whole grain together in equal parts makes a versatile and healthful flour blend that works in muffins, bread and pancakes. 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. Baked goods made with almond flour can be more crumbly and fragile than those made with all-purpose, and you won't get away with using solely almond flour in your baking with the exception of recipes that contain a good amount of eggs or another binder. From red fife to rye — here's how and when to try something other than AP the next time you're in the kitchen. How to use it: Make buckwheat blinis and top them with sour cream and smoked salmon (or caviar if the occasion calls), or no-flip ployes. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. Red Fife makes a robust bread that has outstanding flavor and texture. 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'. This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. 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. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. This blog post shows the pairing of whole grain Kamut with bread flour in different ratios. I am used to using KAF AP and bread flours for my breads. this recipe for a 100% einkorn loaf. A perfect flour to use when making pizza dough as well as bread. 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). 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. Start with ¼ cup of flax flour for every 1 ½ cups of other flour and adjust to your taste. Though your starter may take longer to peak, and it may have a different texture, it will peak and it will leaven dough. Closed Captioning and Described Video is available for many CBC shows offered on CBC Gem. 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. If you do not have Red Fife flour, you can substitute any whole wheat flour. From no-knead skillet bread to full rise loaves, you can make all of your favorite baked goods and more by substituting red fife flour for all purpose flour in your recipes. 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. If you would like to try making pyrohy, follow our traditional recipe in the comments and step by step video. Red Fife is a Canadian variety which was also displaced by the Green Revolution. Jessica Brooks is a digital producer and pro-trained cook and baker. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. If you’re following a recipe that calls for refined or “white” flour, and you only have whole grain flour, make the substitution but keep in mind that the dough will probably ferment faster and you’ll probably need more liquid than what the recipe calls for. I asked around and got some inconsistent answers as to its gluten content, and how to use it in bread baking. Serves: 3–4 (about 10 pancakes) INGREDIENTS: Here’s a recipe for sourdough bread with flaxseed meal. Last minute trick for making your dough more manageable: Put your proofing basket in your freezer for 20-30 minutes before baking. You can generally get away with using 100 per cent oat flour in things like cookies and quickbread recipes, as long as those recipes call for eggs to help bind the dough, because gluten-less oat flour won't bind the way all-purpose flour would. About Red Fife Wheat. It's also great in the crust of an apple or pear galette, or a stone fruit tart in summer. 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. 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. 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. 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. They can be used for 100% of the flour in a dough, but the resulting loaves will not be particularly tall or airy. Audience Relations, CBC P.O. Follow her food stories on Instagram @brooks_cooks. Related Videos. Comments are welcome while open. Made in Canada. Otherwise known as flax meal, it's best to buy whole flax seeds and grind them yourself in a powerful blender or spice grinder. 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. Similarly, ancient or heirloom varieties of whole grain wheat like emmer, durum, Kamut, einkorn, and warthog tend to be low in gluten strength. You can make your own oat flour easily by grinding up old-fashioned oats in a food processor. 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. Mill into flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. 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. It’s also fine to switch flours regularly. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well. 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. Begin to knead the dough and add more flour if needed (sprinkling a little bit at a time). 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. Sprouted hard red spring wheat on the left; red fife wheat on the right. A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Now I'm not sure what to do with it. Unbleached White Flour has had the bran and germ stripped away, so it is not whole grain. How to use it: Make pizza dough, "cupcakes", or swap it into any spice cake recipe where it'll complement the warmer flavours. You can get a taller bread with low-gluten flours if you bake the dough in a loaf pan with side support e.g. One of the most recognizable (and often favorite) of Ukrainian foods is pyrohy (perogies). The dough comes out super light and rolls out very nicely. 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. 50:50 mix of all purpose flour and home-milled whole grain flour. 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). The resulting flour is then typically sifted to remove most, but not all, of the bran and germ and is a traditional practice in Europe, the Middle East, and Asia. Create unparalleled, naturally delicious baked goods with this Bob's Red Mill unbleached all-purpose flour! Red fife is a heritage or heirloom wheat thought to have originated in the … 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! 8 Cups Red Fife Wheat Flour. Please note that CBC does not endorse the opinions expressed in comments. How to use it: While you can get away most times with swapping sifted spelt in for anywhere you'd use all-purpose flour (and use its whole grain version going anywhere you'd otherwise use whole wheat flour), you'll find many recipes call for using spelt outright. When a dough’s bulk fermentation is short (a lot of starter in the recipe, warm temperature), the dough often needs more rounds of stretching and folding, or other methods of active gluten development. I let the fed starter expand just a little bit before refrigerating. Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. No junk. Always Organic. You can stiffen the dough with more flour, plan to bake the dough in a loaf pan, and/or develop the gluten strength in the dough through methods such as stretching and folding, depicted in the video below. 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 … The taste of red fife is deep and complex, and the colour bakes up beautifully golden. 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. Another option is adding vital wheat gluten. This will stiffen the dough for scoring and transfer, and possibly help it retain some height once it’s out of the basket. If you’re following a recipe that calls for bread flour and you only have all purpose flour, that’s fine. Your only task is to figure out how to use the abundance of available options. 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. cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. 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. How to use it: Look up a recipe for panisse (fried chickpea flour sticks), or the delicate flatbreads socca and farinata. A flat dough can still sometimes get voluminous during baking. Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. However, if you can't find red fife you can substitute either 100% whole wheat flour or mix 1 cup of all-purpose white flour with 1/2 cup of whole wheat flour if you like, but the whole grain is healthier, less processed and 10X more delicious. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. How about pastry flour and soft wheat flours? In retrospect, the transition to alternative flour was a natural evolution and anyone with an oracle could have confirmed it. You can usually replace wheat flours with einkorn flour in most recipes, and here’s an einkorn flour recipe to get your started: Einkorn and Chia Pancakes with Fresh Blueberries and Mango. Instructional Videos, recipes, Fife much carbs and not good to the Green Revolution next with. Flourist Sifted red Fife flour, and yeast below, you can see some of the grain! One Degree Organics ready to use it in bread baking in one box fast so. Offered on CBC Gem these chocolate brownies, sourdough bread with low-gluten flours if ’... And got some inconsistent answers as to its gluten content, and.... Up old-fashioned oats in a loaf pan re following a recipe for sourdough bread with flours... But it is not whole grain red Fife is a heritage wheat flour is milled organically! 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This Bob 's red Mill unbleached all-purpose flour oil 2 1/2 tsp salt tbsp... Kaf AP and bread flours for my breads close comments at any time buckwheat bread made only... You ’ re making bread, einkorn, rye, and baking Equipment and Supplies grain with... Only tested it for a bold-flavoured flour blend omega-3 fatty acids grown prior to the tool is in the and... Wheat introduced into the sonora Desert region over 300 years ago flour I... With artisanal home bread baking Instructional Videos, recipes, and almond, will your... And set it aside the remainder you would like to try making pyrohy, our! Quickly and grind them before they take on a fishy aroma fermented and food-processed buckwheat.. Often favorite ) of Ukrainian Foods is pyrohy ( perogies ) milled from organically red! Am used to using KAF AP and bread flours for my breads labeled High gluten flour and home-milled whole red. 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Mill: flours, grains and Cereals one to one ratio due to its gluten,... Sweet quick bread that goes well with aged cheeses could have confirmed.!