hardred

TYPE OF WHEAT

HARD RED SPRING

WHEAT VARIETY

JOAQUIN ORO


TIPS

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

HARD RED

Hard Red Spring

This batch of joaquin oro is our most locally grown wheat. It is a modern variety grown by a first time female farmer in pomona, CA.  Its bread baking scores were off the charts when the samples were tested at the California Wheat Commission’s bread lab. it has very strong back bone and a  rich, nutty flavor.

BAKING APPLICATIONS

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.

hardred

TYPE OF WHEAT

SOFT WHITE

WHEAT VARIETY

WHITE SONORA


TIPS

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

SONORA

Soft White

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.

BAKING APPLICATIONS

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.

hardred

TYPE OF WHEAT

HARD RED SPRING

WHEAT VARIETY

RED FIFE


TIPS

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.

red fife

RED FIFE

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. it has almost legendary status with many bread bakers. we love how toasty and nutty its flavor profile is with no bitterness at all – very smooth and rich.

BAKING APPLICATIONS

it goes without saying that bread bakers love to work with red fife. Its gluten properties are not as strong as modern hard red wheats, though, so it takes a little more finesse with hydration and folding to build strength, or we recommend it as part of a blend. It has great elasticity, making it wonderful for pizza and pasta. we love it just as much in many pastry applications from pie dough to muffins.