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Know your farmer. This grain grown by: Tom Luhrs Family Farm.
This product cannot be shipped outside the US.
NOTE: We are temporarily not allowed to call this product “certified organic”. Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Our prior facility was certified organic and our new one will be as soon as inspections begin again. Until that time, know that we are still sourcing exactly the same certified organic grains from the same producers we always have, and we are packaging and milling with the same procedures we have always used. We just can’t call it “certified organic” until we can get our new facility inspected and certified.
Yun –
The Red Fife tasts very fresh, naturally sweet. Just made some vegan madeleines out of it. The flavor is so delightful. Recipe from https://www.rhiansrecipes.com/gluten-free-vegan-madeleines/
mafuro (verified owner) –
I just got my 35 lb. bucket of Red Fife this week. For the past six months I have been using the Organic Hard Red Spring Wheat Berries, which were quite nice, but the Red Fife was a real game changer for me. The flour milled up so fine and beautiful. The flour coming out of my mill was completely different from the Hard Red Spring Wheat I have been using. I have a slow rise sourdough proofing now, and last night I made tortillias with the Red Fife. It rolled out so thin and had very little pull back – yet another difference from the Hard Red Spring Wheat. I love it so far!
Bob M (verified owner) –
I like the flavor of this grain but right away noticed a fair amount of chaff and some black seeds (I think that’s what they are — maybe extremely underripe berries?). If I were washing the berries this would be no issue, but I’m milling so washing is out. Photo (extracted from 20oz of berries) is attached. I’m curious if this is what I should expect with this product. I haven’t found this with wheatberries purchased elsewhere. Thanks.
Debra (verified owner) –
Here’s a picture of the crumb of a freshly sliced loaf of red Fife bread I made today a. 50% red Fife and 50% High gluten bread flour.
Debra (verified owner) –
I meant to add pictures of the red Fife bread in my review. Here they are 🙂
Debra (verified owner) –
I use the clay Baker from breadtopia and an enameled cast iron Dutch oven to bake two loans at a time about every couple days. I usually use hard red wheat berries that I grind myself using the fidibus I bought from breadtopia. The loaves I bake are always five parts flour 3 Parts water 2% salt, and two loaves take 500 grams whole grain flour and 500 grams of high gluten bread flour. I long ferment with sourdough starter and then the next day before shaping I add some instant yeast to control the final fermentation time. Today I baked the first loves using the red Fife berries. The resulting loaves are beautiful and the color is less of a burnished red and more golden then they’re red hard wheat I normally use. The flavor is quite different from the hard red wheat. The flavor is far less nutty flavored than that of hard red wheat. It’s quite mild comparatively. It’s very good and the texture is lovely. The dough was easy to work with and gave an excellent rise. I’m very happy with the red Fife wheat bread.
Vel N. (verified owner) –
Since getting a Kitchenaid Grain mill attachment last month I’ve ground and made pizza dough and waffles with the following organic grains: Hard red winter wheat, Turkey Red, and just tried Red Fife. Using the same recipe, it’s a great way to test out the differences in taste/texture, etc of the different grains. The Red Fife is by far our family’s favorite. My spouse commented on how light and tasty the waffles were. The pizza dough was lighter in texture and easier to chew than the other 2 grains as well. Excited to try more recipes with this.