Melissa Johnson: Passionate bread baker, inspired by the science and art of sourdough. You can learn more about Breadtopia’s experiments using different amounts of starter in different states of dormancy in this article: Challenging Sourdough Starter Convention. Just keep in mind that all-purpose flour has the bran and germ removed, making it shelf-stable (and also less nutritious). When a dough’s bulk fermentation is long (a little bit of starter in the recipe, cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. Whole Grain Red Fife can easily be substituted for any recipes that call for whole wheat flour… Spelt flour is a mellow and light-tasting flour that I'm seeing sold in big-box stores more and more often. This product tends to work on a one to one ratio due to its similarities in baking and thickening properties. See more ideas about Cooking, Food, Fife. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. 7:00. That's where I come in again; I've put together a list of flours you can start experimenting with if they are new to you. No problem. Bennecake, the central ingredient in benne bread, benne biscuits, and benne cakes, is powerful, its flavor reminiscent of toasted peanuts, but intertwined with a wildflower tang, and a sensation of verdancy and vigor. Einkorn flour has a soft texture for making delicious breads, cookies, muffins, waffles and pancakes. Another option is adding vital wheat gluten. If you’re following a recipe that calls for refined or “white” flour, and you only have whole grain flour, make the substitution but keep in mind that the dough will probably ferment faster and you’ll probably need more liquid than what the recipe calls for. Serves: 3–4 (about 10 pancakes) INGREDIENTS: If you’re following a recipe that calls for bread flour and you only have all purpose flour, that’s fine. Stretching and folding during the beginning of the bulk fermentation is great for gluten strength, but if you skipped doing this, you can still work strength into your dough later. Top Row from left: Einkorn, Warthog Hard Red Winter, Hard White Spring, Sprouted Hard Red Spring, Turkey Red.Bottom row from left: Rye, Durum, White Sonora, Ethiopian Blue Tinge Emmer. You can get a taller bread with low-gluten flours if you bake the dough in a loaf pan with side support e.g. Little did I know that in the near future we'd embrace Spelt Chocolate Brownies, leave out cookies for Santa made with rye flour and serve red fife cupcakes to our kids. You can generally get away with using 100 per cent oat flour in things like cookies and quickbread recipes, as long as those recipes call for eggs to help bind the dough, because gluten-less oat flour won't bind the way all-purpose flour would. Otherwise known as flax meal, it's best to buy whole flax seeds and grind them yourself in a powerful blender or spice grinder. But if you prefer to run a lean starter system with rare or no discard, you might try the starter feeding protocol I’ve been doing for about four years, or try that of @homebreadbaker described here which produces discard at most about once a month. This even applies to bleached flour; though I’ve only tested it for a week on vacation, my starter thrived. And after the bench rest, depending on how the dough feels, I might shape it twice in a row to build enough tension that it doesn’t splay outward. (Whole grain einkorn, white sonora wheat, and soft white winter wheat don’t follow this rule of needing more water.). Red Fife is a heritage wheat, considered to be Canada's oldest wheat variety. ", I thought. See more ideas about Recipes, Fife, Food. They can be used for 100% of the flour in a dough, but the resulting loaves will not be particularly tall or airy. Knead for about 10 minutes. No junk. These flours usually have significantly less protein than all purpose flour, bread flour, and traditional whole grain wheat flours. Audience Relations, CBC P.O. About One Degree Organics: One Degree Organics is based on the idea that there is a natural connection between healthy soil, healthy plants and healthy people. Below are the photos and recipes for an all whole grain red fife sourdough bread (all-purpose flour starter) and a 40% whole grain red fife sourdough bread. Last minute trick for making your dough more manageable: Put your proofing basket in your freezer for 20-30 minutes before baking. Please note that CBC does not endorse the opinions expressed in comments. Just keep in mind that if you are baking for someone with celiac disease, to look for oats or oat flour that are specifically labelled 'gluten-free'. Note that non-wheat flours with high fat content e.g. this recipe for a 100% einkorn loaf. Baked goods made with almond flour can be more crumbly and fragile than those made with all-purpose, and you won't get away with using solely almond flour in your baking with the exception of recipes that contain a good amount of eggs or another binder. If at the pre-shape stage, I feel that a dough is floppy, I stretch it into a very large rectangle before rolling it up tight. How to use it: Look up a recipe for panisse (fried chickpea flour sticks), or the delicate flatbreads socca and farinata. There's no denying chickpea flour's subtle, bean-y taste, so you'll want to use it for savoury applications where its taste makes sense. If you love pancakes, crackers, naan flatbreads and other ways of using sourdough discard, it makes sense to feed your starter a lot of flour and water, and to refresh it multiple times before each bake. It is a favourite among artisan bakers due to its exceptional flavour and baking properties. Jessica Brooks is a digital producer and pro-trained cook and baker. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. Rye is another wheat with little gluten development potential, and I make freestanding loaves with rye up to about 75% of the total flour weight. #MuseumFromHome We just moved to Toront from the US, and have been noticing the use of Red Fife flour at a number of bakeries around town, and saw some milled red fife flour for sale at a farmer's market. If you would like to try making pyrohy, follow our traditional recipe in the comments and step by step video. Made in Canada. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. Start with ¼ cup of flax flour for every 1 ½ cups of other flour and adjust to your taste. Low volume, new recipes, occasional giveaways. It’s also fine to switch flours regularly. Heritage wheat varieties are varieties grown prior to the Green Revolution. Add flax to muffins, cookies, or pancakes, or into your favourite granola bar recipe. For example, here’s a buckwheat bread made with only fermented and food-processed buckwheat groats. Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. How to use it: Make oat flour banana bread or swap it into your favourite chocolate chip cookie recipe. 2 cups red fife flour (or substitute emmer, spelt, or Kamut flour) 1 cup "00" or "Italian-style" flour (or substitute all-purpose flour) 4 eggs, beaten; 1 tsp olive oil; 1 Tbsp water; Mixing both sifted and whole grain together in equal parts makes a versatile and healthful flour blend that works in muffins, bread and pancakes. Here’s a recipe for sourdough bread with flaxseed meal. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. How to use it: Of course, make pumpernickel bread, or sourdough starter, but if that sounds too ambitious, simply swap it into any cake recipe that contains molasses — these two love each other — or to replace some of the all-purpose flour in chocolate muffins, brownies or chocolate cake, where its subtle sweet flavour complements the cocoa. This will stiffen the dough for scoring and transfer, and possibly help it retain some height once it’s out of the basket. More than that, I prefer to use a loaf pan. Comments are welcome while open. It's never been easier to experiment — you don't even need to leave your house, you can now order red fife, rye and buckwheat online. I asked around and got some inconsistent answers as to its gluten content, and how to use it in bread baking. How to use it: Make pizza dough, "cupcakes", or swap it into any spice cake recipe where it'll complement the warmer flavours. To make soba succeed, buckwheat flour is usually mixed with a little all-purpose flour, otherwise they'd crumble and break apart. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on … Commercial and hard red whole grain flours absorb more water than refined flour. Chickpea flour is lovely to work with because it's so dense, and it binds well, making it a good choice for certain gluten-free applications. Once ground, flax goes rancid fast, so use quickly and grind them before they take on a fishy aroma. Your only task is to figure out how to use the abundance of available options. Whole Grain Red Fife Flour This flour can be used in the same ways as the Whole Grain Red Spring Wheat Flour. Whole Grain Red Fife Flour by Anita's Organic Mill: Flours, Grains and Cereals. Comments on this story are moderated according to our Submission Guidelines. 5.0 out of 5 stars 2 ratings. Follow her food stories on Instagram @brooks_cooks. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. A decade ago I started a blog called 'Odd Flour'. Sprouted hard red spring wheat on the left; red fife wheat on the right. Many of us are trying to eat a little healthier, adding more whole grains to our diet, and even going entirely gluten-free depending on our needs. The flour listed below tends to be fresher, and some still contain the bran and germ, so consider storing them in the fridge or freezer where they'll stay fresher longer. We’ve received a lot of questions about using all purpose flour instead of bread flour and about changing the flour you feed your starter. Strength can be built late in the process. To avoid that, mix it with another flour at a one-to-one ratio for a bold-flavoured flour blend. Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. "Who's gonna read this? 1 1/2 cups Red Fife fine flour; 1/2 cup Red Fife cracked wheat; 1 cup unbleached white flour; 1 1/4–1 1/2 cups water, start with 1 1/4 cups; 1–2 teaspoons Kosher salt, to taste, I recommend 1 1/2 tsp; 1/2 teaspoon Chia seeds; 1 1/2 cups active sourdough starter; Instructions. The dough should be smooth and silky. A perfect flour to use when making pizza dough as well as bread. You can stiffen the dough with more flour, plan to bake the dough in a loaf pan, and/or develop the gluten strength in the dough through methods such as stretching and folding, depicted in the video below. Also, make graham crackers from scratch with whole grain red fife and see how happy this makes kids. Gluten strength develops over time. This all-purpose (AP) flour is made from the highest quality North American wheat and features a wholesome flavor that's sure to make your breads and pastries stand out. However, if you can't find red fife you can substitute either 100% whole wheat flour or mix 1 cup of all-purpose white flour with 1/2 cup of whole wheat flour if you like, but the whole grain is healthier, less processed and 10X more delicious. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. The link to the tool is in the paragraph labeled High Gluten Flour and I recommend you read the entire paragraph. The hard white wheat gives a lighter color and flavor than hard red wheat. and probably many non-wheat flours. It could be argued that the best part of this change is the world of flavour that's opened up with the move beyond all-purpose flour as the go-to. Of the whole grain flour varieties I’ve used, Ethiopian blue tinge emmer is the thirstiest. How to use it: Blend flax flour with something else like red fife or spelt, to soften its strong taste that could easily overpower. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. Occasionally, I do make too much starter, and my preference is to immediately mix up a batch of naan dough to refrigerate for a few days. You can use either one, but the darker brown seeds have a more distinct, nuttier and earthier taste. Begin to knead the dough and add more flour if needed (sprinkling a little bit at a time). To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). It is a priority for CBC to create a website that is accessible to all Canadians including people with visual, hearing, motor and cognitive challenges. Then add: about 3 cups (maybe a little more) all purpose flour. The feeding amount varies, but I tend to bake double batches, so I aim for at least 200g starter in the jar after feeding. One of the most recognizable (and often favorite) of Ukrainian foods is pyrohy (perogies). How to use it: Find a recipe for a gluten-free, breakfast almond cake online and turn that into cupcakes if you'd rather. Then, the next time I bake bread (usually 2-3 days later), I bring the starter to room temperature for a few hours and to full expansion. *(except flour, grains, and some really heavy stuff), whole grain Kamut with bread flour in different ratios, La Cloche, Romertopf & Emile Henry Ceramic Bakers. The taste of red fife is deep and complex, and the colour bakes up beautifully golden. I use most of the ripe starter in my jar when I mix up a dough, then I feed the remainder. Buckwheat flour is gluten-free and has a nutty, grassy taste — you've probably already enjoyed it in soba noodles — though most store-bought soba noodles contain other flours and are not necessarily gluten-free. If you’re making bread, try to pair these soft wheat flours with a higher-gluten flour. Sprouted whole wheat, red fife, rye, and spelt flour from One Degree Organics. Unbleached White Flour has had the bran and germ stripped away, so it is not whole grain. Enough flour to form a consistent dough ball. It's also great in the crust of an apple or pear galette, or a stone fruit tart in summer. You can make your own oat flour easily by grinding up old-fashioned oats in a food processor. I let the fed starter expand just a little bit before refrigerating. And after the bench rest, depending on how the dough feels, I might shape it twice in a row to build enough tension that it doesn’t splay outward. Serve homemade Scottish oatcakes with cheese and jam at your next party as your gluten-free cracker option, or swap a bit of oat flour into your favourite bread recipe for a subtle twist. 11-14 cups hard red wheat flour; INSTRUCTIONS Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill. This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. One Degree Organic Foods Sprouted Flour, Red Fife, 32 Ounce (Pack of 6) Brand: One Degree Organic Foods. It is a good substitute of original flour that usually contains too much carbs and not good to the body. Pseudonyms will no longer be permitted. 2 cups Red Fife flour 4 tbsp oil 2 1/2 tsp salt 1 tbsp sugar Mix together loosely. From no-knead skillet bread to full rise loaves, you can make all of your favorite baked goods and more by substituting red fife flour for all purpose flour in your recipes. Create unparalleled, naturally delicious baked goods with this Bob's Red Mill unbleached all-purpose flour! By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Dissolve the salt in the water and set it aside. The resulting flour is then typically sifted to remove most, but not all, of the bran and germ and is a traditional practice in Europe, the Middle East, and Asia. A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well. Master those and you'll have lots of gluten-free, quick meal options since they can be topped with as many embellishments as your imagination allows, from canned tuna, cherry tomatoes and arugula, to mushrooms and pesto. The grain is pure and predates the complex hybridization methods imposed by humans over the last century. Einkorn flour is a nice option, too. We reserve the right to close comments at any time. Baguettes are usually made with all purpose flour, for example, and many bakers use it alone or in combination with other flours, such as in the loaves in the photo below. Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Box 500 Station A Toronto, ON Canada, M5W 1E6. How to use it: Blend flax flour with something else like red fife or spelt, to soften its strong taste that could easily overpower. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. Now I'm not sure what to do with it. #MuseumFromHome. As a whole grain bread flour, Red Fife is unparalleled. One-click unsubscribe on every email. Closed Captioning and Described Video is available for many CBC shows offered on CBC Gem. In large mixing bowl combine water, honey, and yeast. It is not necessary to avoid bread altogether, or to use exotic flour substitutes, just go back to the old varieties if you have a problem with bread made from the newer wheat varieties. Sweet and nutty, almond flour is a versatile gluten-free option and useful if you're following diets like paleo or keto. When a dough’s bulk fermentation is short (a lot of starter in the recipe, warm temperature), the dough often needs more rounds of stretching and folding, or other methods of active gluten development. I’ve written up some rules of thumb for flour substitutions that I hope will help people, and I’d love to hear about the baking modifications you’ve made work. I felt like I was breaking ground at the time, revising my mom's old, whole wheat baking recipes to work in specialty flour varieties that my grocery store was starting to stock: spelt, red fife, oat flour. How to use it: Make buckwheat blinis and top them with sour cream and smoked salmon (or caviar if the occasion calls), or no-flip ployes. On the rare occasions it doesn’t expand when warmed up, I feed it again without discarding, and I use most of that starter in the dough I mix up. Red Fife is a Canadian variety which was also displaced by the Green Revolution. In retrospect, the transition to alternative flour was a natural evolution and anyone with an oracle could have confirmed it. I posted a handful of recipes before talking myself out of the project. You may find both golden or brown flax at your grocery store. A flat dough can still sometimes get voluminous during baking. 50:50 mix of all purpose flour and home-milled whole grain flour. In the photo below, you can see some of the amazing variety of wheat flours. Removing a portion of the bran and germ increases the stability of the flour, decreasing the odds that the fragile fatty acids found in the bran and germ will go rancid. Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. Related Videos. How to use it: While you can get away most times with swapping sifted spelt in for anywhere you'd use all-purpose flour (and use its whole grain version going anywhere you'd otherwise use whole wheat flour), you'll find many recipes call for using spelt outright. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. Why bother? Red fife is a heritage or heirloom wheat thought to have originated in the … cold temperature), the dough can develop strength on its own, with few or even no rounds of stretching and folding. Here is a calculator tool from our Naturally Leavened Panettone recipe by @DanDee to help you determine how much vital wheat gluten to add to get the percentage of protein you’re targeting. If you do not have Red Fife flour, you can substitute any whole wheat flour. For gluten-free clients and friends, I like One Degree’s sprouted brown rice flour, along with sorghum and millet flours (which are sweet tasting and fun to work with). Seek out directions for Italian almond meringue cookies, or swap a bit of almond flour into anything you're baking for a boost of protein. Most items in our store *(except flour, grains, and some really heavy stuff) ship free to the lower 48 US states if your order totals $75 or more. Flax is more digestible in flour form, so you'll reap more of their nutritional benefits including fibre and omega-3 fatty acids. Always Organic. It can be difficult to work with because of its lower gluten content and tendency to absorb a lot of water — this creates a gummy texture if you use it in too high a proportion. How about pastry flour and soft wheat flours? Minimal supply of starter that is ready to use. Apr 25, 2016 - Explore Carlz Bagz's board "Cooking - Red Fife" on Pinterest. Look for sifted spelt for a softer texture for cookies or cakes, and use a mix of whole grain and sifted when you're not so fussy about the texture, like say, for bread or pancakes. Would you substitute it 1:1 for bread flour or perhaps just a % of the whole? It is fine to feed your sourdough starter any wheat flour (all purpose, bread, einkorn, rye, emmer…etc.) Some of the other heritage wheats milled at Sunrise are Sonora White, Pima, and Red Fife. Use to make salads, risottos and fillings. There in a nutshell is the problem. The dough comes out super light and rolls out very nicely. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Everything you need to get started with artisanal home bread baking in one box. The sifted version is softer than whole grain red fife, but it can be harder to find (I order mine online from Flourist and they ship across the country). I use sifted red fife flour in place of all-purpose flour in my kitchen. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Once you taste them, see how they act, and how to use them, you can try mixing them with other flour to get your own perfect blend! I am used to using KAF AP and bread flours for my breads. I saw some organic Red Fife flour in my local bulk barn ($3.75 /kg) which looked interesting so bought it. Similarly, ancient or heirloom varieties of whole grain wheat like emmer, durum, Kamut, einkorn, and warthog tend to be low in gluten strength. About Red Fife Wheat. You'll find it to be pretty user-friendly, and a good option when you're just starting out. You can usually replace wheat flours with einkorn flour in most recipes, and here’s an einkorn flour recipe to get your started: Einkorn and Chia Pancakes with Fresh Blueberries and Mango. This blog post shows the pairing of whole grain Kamut with bread flour in different ratios. coconut, flaxseed, and almond, will cause your dough to ferment slower. Rye has an assertive, sweet and sour flavour. Sonora White is a flavorful soft wheat introduced into the Sonora Desert region over 300 years ago. The resulting flour was called bennecake (the term “bennecake” meant flour made from benne seeds after oil extraction). The level of gluten-forming protein in all purpose flour is a little lower than in bread flour, but the difference is not dramatic and it won’t cause your bread to be flat. Mill into flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. Though your starter may take longer to peak, and it may have a different texture, it will peak and it will leaven dough. 100% whole grain stone–milled flour from Hard Red Spring wheat. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. From red fife to rye — here's how and when to try something other than AP the next time you're in the kitchen. With a mellow oat-y taste, soft texture, and gluten-free properties, oat flour is a great choice to start with if you're beginning out from AP. Look for Red Fife flour in specialty or organic food stores. Sprouted hard red spring wheat on the left; red fife wheat on the right. Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. Maybe you’ve always fed your starter rye flour and now only have all purpose flour. If you’re following a recipe that calls for refined or “white” flour, and you only have whole grain flour, make the substitution but keep in mind that the dough will probably ferment faster and you’ll probably need more liquid than what the recipe calls for.
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