We are currently milling a small sample batch from the UC Davis Triticale trials, UCD3131 (sexy name, right?). We milled a small batch of this variety in an earlier trial and found it to have stronger gluten than previous varieties and a mellow flavor profile.
Triticale is a hybrid of Hard Red Wheat and Rye. Since California doesn’t have the best climate for Rye, we are excited to begin exploring the potential of this grain, which has much higher yields for our local farmers. Our Triticale whole grain flour looks and feels like wheat, but has the malty, tangy flavor profile of Rye as well as Rye’s baking characteristics – weaker gluten. Try it in place of Rye for bread and pastries. Local bakers are also becoming obsessed with using this flour for feeding their sourdough starters.
