The wheat tested out at 12.2% protein and made good bread and pizza. Which variety of wheat would you recommend for making pizza dough?". We are Food Alliance Certified and our food is certified Kosher Parve and Non-GMO Project Verified. Like hard red winter wheat, hard red spring is … Bronze Chief seemed to have less bran or a thinner layer of bran, than the hard red winter varieties I tried. even frozen dough products are better with spring wheat because they can be stored longer than those made with lower protein wheats. Hard winter wheats can also have higher gluten content than spring varieties. Our harvest runs annually, August and September. People also keep Hard Red Wheat on hand to mix with lower gluten flour such as buckwheat and rye to make bread and other baked goods. Other Types of Wheat Other types of wheat include soft red wheat, hard and soft white wheat and durum wheat. for taking the time to type it up. Thank you for the insights! Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. By blending a lower protein Hard Red Winter Wheat with a higher protein Hard Red Spring Wheat we are able to find a balance that will make dough easy to work with for a variety of uses. It also makes beautiful pancakes and pastries. But that's for another post. Here's hoping they refill the grain bins this summer. one hard red spring wheat cultivars grown at 6 locations across North Dakota were evaluated for whole-wheat bread quality. I’m not sure if this flour was hard winter or hard spring, but I do know it’s red wheat and not white wheat. This research investigated the use of hard red spring (HRS) wheat as an alternative ingredient to improve whole wheat bread quality, while maintaining a clean‐label. They could be good for cookies, muffins, tortillas, biscuits. It is known as “red wheat” because of its reddish hued husk. The red kernels darkened the flour, and the middlings (crushed particles of bran in the ground wheat) made the bread baked from spring wheat undesirable to Americans. ), Go with hard red spring, and hard white spring (or hard white winter, if hard white spring is not available. I was going by a graphic made by the U.S. Assoc of Wheat Growers, describing the six classes of wheat. Or Kamut if durum is not available. from 7.75. Skip. Which variety of wheat would you recommend for making pizza dough? There seems to be a subtle difference in hydration, but in flavor and baked texture I'm harf-pressed to notice much, if any, differences. And as MTloaf mentions, sometimes taste is preferred over crumb attributes. Background and objectives. I eagerly await my GrainMaker, so I can mill more than a quarter-cup at a time. Organic hard red spring wheat has the highest protein content of all the wheat varieties. Yes, there are few strains that are dominant, while being under one of those headings, but there are differences in the marketplace. Varietal: Single; Conventional: Yecora Rojo. But... unfortunately I have a 45 pound sealed bucket of hard red winter that I need to use up, because I bought it before I learned what my opinion of it was. Whole wheat flour (also called graham flour) is flour milled form the whole grain, it contains all of the bran and germ from the wheat berry. This site is powered by Drupal. Hard red wheat **Product is processed in a facility that contains wheat** NOT A READY TO EAT FOOD. I tried a little with a #20 mesh, but that only took out "chunks", that my Vitamix blender left, not actual bran. Our harvest runs annually, August and September. I was almost going to purchase the Grainmaker but the cost and the hand cranking held me back. Hard Red Spring. What types of baking do they Excel over the other? Red wheat lends a creamy reddish color to the dough (hence the name) and a wonderful red hue to the crust. A #50  sieve will get you close to 20% and a #40 will catch about 5%. Flourist Sifted Red Spring Wheat Flour is milled from organically grown Red Spring wheat from Laura, Saskatchewan. They just don't store long term very well. Favorite Five™ Mixed Grains Our own top-selling certified organic wholesome blend of rolled oats, rolled barley, rolled wheat, rolled rye and hulled sesame seeds. ), In third place, if you want to experiment/explore, I'd suggest durum. $11.95 $ 11. Protein / 14%** Ash / NA Blend / Organic Dark Northern Spring Wheat Flour Treatment / None. The Winter had a full Whole Wheat flavor to it, and even without kneading nor yeast it baked to produce nice "strips" of product. Content posted by community members is their own. (There is a Khorasan wheat on the market that is not Kamut. from 7.75. Baking Applications: Home Milling Product Atttributes: High Protein, Whole Grain. Hard Red Spring wheat is planted in the spring and is a very versatile grain that is used primarily as a whole grain or processed whole wheat flour. Recipient(s) will receive an email with a link to 'Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30' and will not need an account to access the content. Hard Red Wheat Recipes 420,672 Recipes. While waiting for my GrainMaker to be shipped to me, I've begun experimenting with a couple varieties of wheat I bought at our local Amish store. $38.66 $ 38. _Personally_, I am just not a fan of hard red winter. I realize it's all academic until I get my GrainMaker, but it can't hurt to prepare for it now. This flour comes from Hard Winter or Spring Wheat, and has a gluten content from 12-13%. My suspicion is that the better use of a sieve is to sift the flour, and perhaps catch bits of berries that didn't grind down to size, for another pass through the mill. First, let me say that I am stunned at the differences between commercial flour and home-milled. You are currently browsing our regular online store. Community Bake - NY Jewish Bakery/Deli style Rye... Flour + water = stretchy, sticky, weird mess. Organic hard red spring wheat has the highest protein content of all the wheat varieties. But spring wheat typically costs Kansas millers about US80 cents per bushel more than hard red winter wheat and that is before the cost of shipping the product 1,300 kilometres from the upper Midwest. Share it with your friends so they can enjoy it too! Excellent protein for bread making; ideal also in combination with lighter flours. We can also overcome that bran-interference by using a little refined flour instead of 100% home-milled whole grain. Hard Red Spring Wheat Flour. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable. The common ancestor of all wheat is called einkorn, first cultivated 8,700 years ago in present day Iraq. 95 ($0.10/Ounce) Save 10% more with Subscribe & Save. But... that is not always true. It’s totally worth having shipped to me. This way Fieldstone can assure a high level of purity and integrity of the grain. Hard Red Winter Wheat Flour • Non-GMO Project Verified • 3 LBS • 100% Non-Irradiated • Certified Kosher Parve • USA Grown • Field Traced • Resealable Kraft Bag 4.5 out of 5 stars 663 $11.95 $ 11 . But kids.... probably not. iv loaf symmetry, respectively. This search takes into account your taste preferences . Maybe you will like heavy, brown, chewy pizza crust. I feel like a real baker now (I thought I did before!) And some, like Reinhart's formulas, use mostly American AP flour at 10.5 to 11% protein, sometimes with a little American bread flour. Our Sifted Red Spring Wheat Flour is the perfect flour choice for any bread baker, from novice to professional. Let’s take a look at how this stoneground flour … You can deduce this simply from the General Mills flour page. Whole Wheat Flour: Whole wheat flour (also called graham flour) is flour milled form the whole grain, it contains all of the bran and germ from the wheat berry. The wheat tested out at 12.2% protein and made good bread and pizza. Whole white wheat is detectable, but much lighter than red. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. And will it presumably disappear after I've sieved it? Hence....  ___ There is no one "pizza flour". I have heard nothing but good things about it. Does that sound reasonable to you? You just can't get anywhere near that with home-milling, no matter how much you sift. Hope this helps, and not just confuse you further. What a pleasure to work with - and the SMELL is amazing. Read our Beginner's Guide to Flourist Flour here. Rest assured your insights you shared are not in vain. Another silly question, if I may:  The "whole wheat" flavor I enjoyed from HRS, is that from the bran? Effect of waxy wheat flour on firmness and staling of fresh bread. With a protein content of about 10.5%, it is quite versatile as a general purpose flour. I'll likely give it away, or just use it as a partial mix, maybe 10% of the flour in a loaf, with the rest hard white spring and Kamut. https://naldc.nal.usda.gov/download/11912/PDF. Or read their posts. But spring wheat typically costs Kansas millers about US80 cents per bushel more than hard red winter wheat and that is before the cost of shipping the product 1,300 kilometres from the upper Midwest. Therefore, I will say Thank You! People also keep Hard Red Wheat on hand to mix with lower gluten flour such as buckwheat and rye to make bread and other baked goods. What I'm asking here is if there's any real difference between Hard Red Winter vs Spring. Your're obviously talking about home-milling, but in general, the  detailed answers about "winter vs spring" depend on whether you're talking about commercially refined white flour, or home-milled whole grain. And if you stage it -- mill, sift, re-mill -- you can get a little more. Sourdough and yeasted bread both benefit from the high protein and distinctive flavour found in this freshly milled flour. Also, _procedures_ can sometimes compensate for diffences in flour: autolyse (pre-soak, no levain) the home-milled whole grain longer than any added white flour, or, as Maurizio at theperfectloaf.com sometimes does, and MTloaf mentioned above, sift out the bran, soak it separately/longer, then add it back in. But that's because I make 90% WW bread. It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. After all that, In fourth place, if you feel the need to experiment further, then add in Hard Red Winter. Remember that protein is not the only thing that determines a flour's performance. So happy to have discovered Flourist! I was concerned at first about the baking quality versus commercial flour but that never was an issue. The samples were all grown in 2013 in 150 ft. strip plots at the Dalrymple Experiment Plots near Casselton, North Dakota. Also, slap-and-folds, or some  actual kneading (or kneading in a mixer) can help develop the gluten matrix better if there is less gluten or more bran in a flour. Great River Organic Milling, Whole Grain, Hard Red Spring Wheat, Organic, 25-Pounds (Pack of 1) 4.8 out of 5 stars 1,311. Even though 70% of red wheat is basically white flour. The Spring didn't take as long to htdrate; and had a different, almost cracker-like appearance. 420,672 suggested recipes. I have been using the local Wheat Montana berries but I want to get my hands on some other heritage grains after the coming harvest. It is known as “red wheat” because of its reddish hued husk. I’m not sure if this flour was hard winter or hard spring, but I do know it’s red wheat and not white wheat. Welcome to the home-milling club. Personally, I don't sift. If... you are using only 50% home-milled whole grain, you're getting enough gluten from the refined white flour, and so much less bran, that milling red winter instead of red spring probably won't hurt. and my sour dough bread (which I was already quite happy with) has gone up several levels in quality and taste! Well, it is noticeable, and you'll have to ask the sifters for their experience and opinion. Bread flour and high-gluten flours are commonly made from hard red spring wheat. Hammelman mentions a discussion In his book that he participated in that concluded spring wheat made better looking bread but winter wheat had better flavor. Some of the world’s finest yeast breads, hard rolls, bagels, and … As an example: if you are using near 100% home-milled whole grain, then you'll get a better crumb from red spring than red winter. To shop Bakery Orders, click below. There will be no getting around using 90% store-bought white/refined flour, of whatever type, AP, Bread, whatever, unless you "cheat" a little. 2.1 Wheat cultivars. People also keep Hard Red Wheat on hand to mix with lower gluten flour such as buckwheat and rye to make bread and other baked goods. Avoid hard red winter for a while. Hard red spring has the highest protein content of all U.S. wheats (usually 13 to 16 percent) which, in turn, corresponds with greater gluten content. Hard red spring wheat stands out as the aristocrat of wheat for baking bread. Unless it has a name attached, to us home-millers, wheat described as "hard red winter" or "hard red spring" seems generic and uniform. Cook wheat berries as a breakfast cereal, add them to soups or sprout them for salads. Your mention of spelt and rye is something that I want to explore, once I've gained some experience. Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. Making them a Spring Wheat. It has a taste profile similar to Turkey, but there are floral tones that I can't quite describe. Thanks! The common trick to introduce kids to whole wheat, home-milled or store bought whole wheat,  is start out in small percentages, slowly increasing the percent over time, reducing the percent of store-bought white flour. And will it presumably disappear after I've sieved it? We recommend storing our fresh flours in the fridge or freezer to maintain freshness. Wheat berries are different year to year, and field to field. But... when hard red winter is 50% or less of a loaf, and the rest is store-bought refined white flour, it's perfectly good. viii LIST OF FIGURES Figure Page 1. So what I saw explains what you quote, that in the hands of an experienced baker, Spring produces a better-looking loaf. Red Spring wheat accounts for the majority of wheat grown in Canada — and has garnered a reputation internationally for its superior milling and baking qualities. what's the end result of sifting? The high protein flour, such as All Trumps (which comes from hard red spring wheat) that is favored by some pizzerias, is commercial, refined, branless, white flour. Cracker thin, Neapolitan, pan pizza, deep dish, Detroit, Sicilian, Chicago, all take pretty much different doughs. black forest ham, wheat, swiss cheese, iceberg lettuce, stone ground mustard and 1 more. As an individual miller, you have to make adjustments for all those things that the commercial miller does behind the scenes. Hard red spring wheat flour is named for its berries, which are closely related to hard red winter wheat. Excellent protein for bread making; ideal also in combination with lighter flours. Primarily known as Minneapolis wheat, hard red spring wheat is grown on 13.8 million acres in Minnesota, Montana and the Dakotas, this grain has the highest protein content of all wheat classes. Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread wheat, we've found a variety (Glenn) that is respectable when grown here. … While waiting for my GrainMaker to be shipped to me, I've begun experimenting with a couple varieties of wheat I bought at our local Amish store.First, let me say that I am stunned at the differences between commercial flour and home-milled. It has the ability to process more things that the stone mill can't do. We grew it for the first time in the Spring of 2016 and had a small but good harvest. YMMV, and all that. Dear Montana Flour and Grains Staff, Thank you for the recent shipment of 25# Hard Red Spring Wheat Berries. Some use the 12.5% protein Italian 00 pizzeria flour. Although it is one of the hardest wheat types, it is widely used to make flour for bread, croissants and pizza …