red fife

Has anyone here heard of red fife flour? Or used it in a bakery?
We got a sample a couple weeks ago from a local wheat farmer. I have to say it was very tasty.
I would like to use it in a sourdough, and from many articles I have read, this is the best way to use it.


Here are a couple pictures I have in my gallery of the Red Fife Heritage Wheat I have been making on a weekly basis now. These were taken at home, and the second pic makes it look really yellow, because of the paint on the wall.
It is not a sourdough, but I use a sour starter I made with the red fife flour, and water.

Seems to me I read about this flour a few years back, only grown in Ontario, supposed to be an old type which they're trying to re-grow.  I haven't seen it in Quebec yet.


yep, if you read the link in my first post, it tells all about the heritage of the wheat.

FYI also now grown out west in British Columbia.  Here's two other links -

Some repetition though.


thanks for the links. I have seen the second one. I looked all over for info on Red Fife before I started baking it, and that is one that I found while searching.

I really like this bread, and wish I had the time to make it a 100% sourdough. We are so busy at work that it is convienient to use fresh yeast, along with a Red Fife starter.

Hi Adam,
I tasted it at the Salone del Gusto in Italy back in 2004,
and I think it had been made into a sourdough baguette, or perhaps using a mixed starter. I remember it having a lightish open texture, though still clearly a wholemeal-rich bread. I think the bread had been made by Cliff Leir, who was then at Wildfire Bakery in Victoria, (Canada) but is now at the House Bread Co:


This gives a history of wheat growing in Canada and it includes red fife,  Have you tried white fife?
I happen to live in the City were Red Fife got it's original start in Canada. I make a sourdough from it and our customers love it.