TYPE OF WHEAT
HARD RED WINTER
Bread bakers will want to pay attention to their hydration percentage and will probably need to increase it slightly. Freshly milled whole grain flour tends to be on the “thirsty” side and will absorb more water in artisan bread applications. However, for more general baking and pastry applications you may find that it does not absorb as much liquid as an All-Purpose flour, so you may want to hold off on some of your liquid such as buttermilk or cream, for example, in scone recipes and add back in as needed.
Hard Red Winter
This batch of Triple IV is our first supply of local organic wheat. It is a modern variety grown by tom Shepherd on Sedgwick Ranch in Santa Ynez. Its bread baking scores were off the charts when the samples were tested at the California Wheat Commission’s bread lab. As it comes off the mill, the aroma is a complex mix of sweet hay and warm spices.
It is a wonderful, stand-alone bread flour and will create loaves with superior flavor, crumb, color and volume. We are milling this as a 100% extraction, whole grain flour. We also love incorporating it into all different types of baking. Start by substituting up to 50% of your All-Purpose flour with this whole grain flour. You will love the rich flavor and color it adds to muffins and cookies, and you will be surprised at how delicate they will be in texture. Freshly milled whole grain flour is nothing like supermarket whole wheat flour. You can bake with it in the same manner, but with more delicious, tender outcomes.
TYPE OF WHEAT
Even though this is a whole grain flour, baked goods made with Sonora will be on the delicate side. Pastries like biscuits, scones and pie dough will be slightly more fragile when you substitute 100% Sonora and, as with all freshly milled flour, may require less liquid.
Sonora, a landrace variety, is believed to be one of the oldest wheats grown in North America and is one of only two wheats boarded onto the Slow Food Ark of Taste. We are still tracing its California origins, but documentation shows that it was brought from Sonora Mexico in the late 1700’s and followed the trail of California’s missions up the coast. At one point in California’s history, it was the main wheat variety grown throughout the state. It has virtually vanished from our state, but enlightened smaller scale farmers are planting it once again. There is not enough California grown Sonora to supply us just yet, so while we build our local acreage, our friends in Arizona are sharing some of their outstanding, sustainably grown Sonora with us. The real beauty of Sonora lies in its sweet, nutty, rich flavor and creamy golden color. We feel what makes it so special would be lost if we tried to sift out the bran and germ, so we are milling this as a 100% extraction, whole grain pastry flour.
As a soft white wheat, Sonora does not have enough protein to be used as a stand-alone bread flour, but our testers have made excellent artisan loaves with a ratio of up to 60% Sonora and 40% of a higher protein bread flour (such as our Triple IV or Red Fife). Sonora really shines as a pastry flour. You will want to integrate Sonora into all of your muffin, scone, biscuit, cake, pie dough, and cookie recipes. It makes wonderful pasta, pizza dough and flat breads as well.
TYPE OF WHEAT
HARD RED SPRING
As with other hard red wheat, bread bakers will want to pay attention to their hydration percentage and will probably need to increase it slightly. Freshly milled whole grain flour tends to be on the “thirsty” side and will absorb more water in artisan bread applications. However, for more general baking and pastry applications, you may find that it does not absorb as much liquid as an All-Purpose flour, so you may want to hold off on some of your liquid such as buttermilk or cream, for example, in scone recipes and add back in as needed.
Hard Red Spring
Red Fife is a landrace wheat that comes to the United States from Canada. In the mid 1800’s it was the dominant and most highly regarded bread wheat, but was gradually replaced by modern hybridized varieties. A woman by the name of Sharon Rempel saved this wheat from being completely lost to us. Because of Sharon’s efforts and dedicated growers in Canada, there is now enough seed to share with interested farmers in the United States. Bakers are known to become obsessed with this flour due to its superior qualities across the board: nutty, toasty flavor profile, excellent oven spring for artisan loaves, and beautiful color for crust and crumb. This is what commercial 100% whole wheat flour wants to be when it grows up. We’re not messing around with this – 100% extraction, whole grain is the way to go.
The ultimate bread flour. Period. Okay, so maybe not Period, because our Triple IV is pretty incredible too. And why stop with just bread? Go ahead and integrate it into your other baking as well.