Red Fife Hard Wheat Flour grown by Dresbach Farms
Named after Canadian farmer David Fife who first planted this wheat in Canada in 1842 after bringing it from eastern Europe, Red Fife was North America’s preferred bread wheat in the 19th century, mothering many modern bread wheat varieties. This heirloom hard red wheat is renowned for its robust flavor and excellent bread baking qualities, making it ideal for making artisan breads, pizzas, rustic pastries and more.
Flavor Profile: deep, complex, nutty, rich, toasty
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%
Named after Canadian farmer David Fife who first planted this wheat in Canada in 1842 after bringing it from eastern Europe, Red Fife was North America’s preferred bread wheat in the 19th century, mothering many modern bread wheat varieties. This heirloom hard red wheat is renowned for its robust flavor and excellent bread baking qualities, making it ideal for making artisan breads, pizzas, rustic pastries and more.
Flavor Profile: deep, complex, nutty, rich, toasty
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%
Named after Canadian farmer David Fife who first planted this wheat in Canada in 1842 after bringing it from eastern Europe, Red Fife was North America’s preferred bread wheat in the 19th century, mothering many modern bread wheat varieties. This heirloom hard red wheat is renowned for its robust flavor and excellent bread baking qualities, making it ideal for making artisan breads, pizzas, rustic pastries and more.
Flavor Profile: deep, complex, nutty, rich, toasty
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%