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Old 05-03-2012, 02:41 PM   #1
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Playing with flours

Just found a bag of Canadian Red Fife organic wheat flour, had to buy it....to try the flour of course, but also cuz I like the soft, cotton bag! (will find another use for it, I'm sure).



Never tried this flour before, so may begin with baking powder biscuits - quick and easy way to test a new flour.

One cup removed from bag: (almost but not as dark as whole wheat)



So I had to see the color difference: top left is organic whole wheat, top right is Red Fife, bottom is white bread flour.



I will bake with these asap.

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Old 05-03-2012, 03:24 PM   #2
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In case you were expecting flowers, not to disappoint:

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Old 05-03-2012, 05:15 PM   #3
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But, that is a whole wheat flour. It's supposed to be excellent for bread. It's very high gluten.
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Old 05-03-2012, 06:47 PM   #4
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Quote:
Originally Posted by Soma View Post
Just found a bag of Canadian Red Fife organic wheat flour, had to buy it....to try the flour of course, but also cuz I like the soft, cotton bag! (will find another use for it, I'm sure).



Never tried this flour before, so may begin with baking powder biscuits - quick and easy way to test a new flour.

One cup removed from bag: (almost but not as dark as whole wheat)



So I had to see the color difference: top left is organic whole wheat, top right is Red Fife, bottom is white bread flour.



I will bake with these asap.
10 -12 bags would make a nice apron; 2 bags might make a nice kitchen towel.
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Old 05-04-2012, 01:44 AM   #5
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Soma the Tulips are lovely, but the flour is fantastic. I use ordinary red spring over here. Its the best bread and pasta flour I have used.
The fact that yours is stoneground and organic makes me very envious.
There has always been debates about the benefits of organics, we did a test using the same bread recipe and a bread machine I borrowed.The organic mix was 10% taller.
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Old 05-04-2012, 06:02 AM   #6
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Thanks Bolas! I will make bread with it today.
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Old 05-04-2012, 12:10 PM   #7
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I'm not familiar with Red Fife, but apparently it's an heirloom variety of red spring wheat.

This article is making my mouth water:
Pain au Levain with Red Fife Whole Wheat Flour | The Fresh Loaf
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Old 05-05-2012, 08:40 AM   #8
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I made a loaf of artisan bread, using 100% Red Fife flour, (3 cups flour, 1.5 cups water, 1/4 tsp yeast, 1 tsp salt) let it rise overnight (about 9 hours). I am disappointed in how little it rose, but maybe my yeast is getting old. I also forgot to slash it, as you can see.



The chew is good, tastes very mellow, nice - I'm surprised at this cuz I normally dislike whole wheat bread; surprisingly, I like this taste! But next time....(today), hope to make a nicer loaf, maybe use a regular recipe, more yeast.

It also stuck to the pan, so there's a hole in parts of it.

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Old 05-05-2012, 09:07 AM   #9
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and now I just cut up more of the loaf, to discover that the bottom is slightly moist and wants to break off for each slice, strange.



I wonder if I need to re-season my enamel-coated cast iron pot? I don't remember seasoning it ever. Anyone know?
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Old 05-05-2012, 10:02 AM   #10
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Whole wheat bread, which in North America doesn't need to contain any of the germ, often has some unpleasant flavours. I have noticed it in NA made whole wheat pasta too. Whole grain bread contains the germ and is often stone ground. I have never noticed the unpleasant flavours in that.
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