red fife

Adam T's picture
Adam T

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.

8 users have voted.


Adam T's picture
Adam T 2008 May 19
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.

PaddyL 2008 May 19
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.
Adam T's picture
Adam T 2008 May 19
yep, if you read the link in my first post, it tells all about the heritage of the wheat.
Adam T's picture
Adam T 2008 May 21
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.
danlepard 2008 May 21

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:


MyHotKitchen 2008 September 16
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.

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