Hard Red Spring Wheat Flour grown by Brandt Family Farm
Our hard red spring wheat is a premium, high protein wheat variety that originated in the Queen Creek region of Arizona. It is known for its exceptional quality and robust flavor, making it perfect for creating artisan breads, rolls, and other baked goods. With a naturally “wheaty” and nutty flavor, it adds depth and heartiness to every bake.
Flavor Profile: robust, hearty, wheaty
Uses: artisan and pan breads, pizza, biscuits, rustic pastries, cookies, pancakes
Performance notes: Similar to store-bought bread flour. Exceptional baking quality. Adds elasticity, structure, and strength to dough.
Recommended Hydration Percentage: 65-70%
Our hard red spring wheat is a premium, high protein wheat variety that originated in the Queen Creek region of Arizona. It is known for its exceptional quality and robust flavor, making it perfect for creating artisan breads, rolls, and other baked goods. With a naturally “wheaty” and nutty flavor, it adds depth and heartiness to every bake.
Flavor Profile: robust, hearty, wheaty
Uses: artisan and pan breads, pizza, biscuits, rustic pastries, cookies, pancakes
Performance notes: Similar to store-bought bread flour. Exceptional baking quality. Adds elasticity, structure, and strength to dough.
Recommended Hydration Percentage: 65-70%
Our hard red spring wheat is a premium, high protein wheat variety that originated in the Queen Creek region of Arizona. It is known for its exceptional quality and robust flavor, making it perfect for creating artisan breads, rolls, and other baked goods. With a naturally “wheaty” and nutty flavor, it adds depth and heartiness to every bake.
Flavor Profile: robust, hearty, wheaty
Uses: artisan and pan breads, pizza, biscuits, rustic pastries, cookies, pancakes
Performance notes: Similar to store-bought bread flour. Exceptional baking quality. Adds elasticity, structure, and strength to dough.
Recommended Hydration Percentage: 65-70%