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.
http://www.truegrain.ca/redfife/
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Replies
It is not a sourdough, but I use a sour starter I made with the red fife flour, and water.
http://en.wikipedia.org/wiki/Red_Fife_wheat
http://www.fondazioneslowfood.it/eng/presidi/dettaglio.lasso?cod=267
Some repetition though.
Cheers
Tony
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,
http://www.heliotrust.ca/news.html
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:
http://www.eatmagazine-digital.com/eatmagazine/200701112/?pg=38
Dan
This gives a history of wheat growing in Canada and it includes red fife, Have you tried white fife?
http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1181224838769