Red Fife Hard Wheat Flour grown by Jon Branstrator
Red Fife is a hard red wheat named after farmer David Fife, a Scottish immigrant in Canada who first grew it in 1842 after receiving the seed which originated in Poland or a port on the Black Sea. From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States; prized for its hardiness, yield, and milling & baking qualities. Red Fife is a renowned flour for breads due to its robust flavor and superior gluten properties for bread fermentation and baking. Try any of our hard wheat recipes with Red Fife but our favorite is Red Fife pizza.
Red Fife is a hard red wheat named after farmer David Fife, a Scottish immigrant in Canada who first grew it in 1842 after receiving the seed which originated in Poland or a port on the Black Sea. From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States; prized for its hardiness, yield, and milling & baking qualities. Red Fife is a renowned flour for breads due to its robust flavor and superior gluten properties for bread fermentation and baking. Try any of our hard wheat recipes with Red Fife but our favorite is Red Fife pizza.
Red Fife is a hard red wheat named after farmer David Fife, a Scottish immigrant in Canada who first grew it in 1842 after receiving the seed which originated in Poland or a port on the Black Sea. From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States; prized for its hardiness, yield, and milling & baking qualities. Red Fife is a renowned flour for breads due to its robust flavor and superior gluten properties for bread fermentation and baking. Try any of our hard wheat recipes with Red Fife but our favorite is Red Fife pizza.