Red Fife Heritage Whole Wheat

Freshly stone-milled Red Fife heritage flour produces exceptional breads and baked goods with superior oven spring due to several key factors:

1. Enzyme activity: Fresh stone-milled flour retains more of the wheat’s natural enzymes, which break down complex carbohydrates into simpler sugars. This process provides ample food for the yeast and bacteria in sourdough cultures, resulting in a more vigorous fermentation.
2. Protein quality: Red Fife wheat typically has a high protein content and strong gluten structure, which contributes to better dough elasticity and gas retention during baking.
3. Nutrient preservation: Stone milling preserves more of the wheat kernel’s components, including the bran and germ. These elements contain essential oils, minerals, and enzymes that enhance fermentation and flavor development.
4. Flavor complexity: The heritage nature of Red Fife wheat often results in a more nuanced, slightly sweet flavor profile that comes through in the final baked goods.
5. Freshness: Using freshly milled flour means the components are at their peak activity level, leading to more efficient fermentation and better overall performance in baking.

Unique gluten properties: Heritage wheats, such as Red Fife often have a different gluten structure compared to modern varieties, which can contribute to improved extensibility and gas retention during baking. (Extensibility refers to how well dough can stretch without breaking.

It’s important because when you make bread, the dough needs to expand as it rises and bakes. If the dough has good extensibility, it can stretch out nicely, allowing for a better rise and a softer texture in the finished bread. This is balanced with elasticity, which helps the dough hold its shape. In simpler terms, think of extensibility as how much you can pull on the dough before it tears, which is crucial for making light and fluffy bread.)

When sourced from a local farmer, this flour is likely to be even fresher and of higher quality, further enhancing its performance in sourdough baking. The combination of these factors results in a naturally sweet-smelling dough that produces impressive oven spring and superior texture in the final baked goods.

Granite Mill Farms Sprouted Red Fife Wheat Flour & 1847 Organic Red Fife Amazon Links:

Historical Significance:

Red Fife is Canada’s oldest wheat variety, first grown in the 1840s by David Fife in Peterborough, Ontario. It became popular across Canada because it grew well in harsh weather and produced good harvests. Red Fife was so important that it led to the building of the Canadian National Railway for transporting the grain. It was widely used for decades until newer wheat types replaced it in the early 1900s

Nutritional Profile:

Red Fife flour, particularly when stone-milled as a whole grain, offers a rich nutritional profile:

• High in protein (approximately 12%)
• Good source of fiber
• Contains essential vitamins and minerals
• Balanced amino acid profile
• Better proportions of carbohydrates, fats, and omega fatty acids compared to modern wheat varieties

Carb Count:

Heritage Red Fife flour, a non-GMO wheat variety, contains complex carbohydrates typical of wheat flours. During sourdough fermentation, these carbohydrates undergo a transformation that affects their content and structure. The long fermentation process, involving wild yeast and lactic acid bacteria, breaks down some of the complex carbohydrates into simpler sugars. This occurs as microorganisms consume starches for energy, producing lactic acid, carbon dioxide, and other metabolites. The non-GMO nature of Red Fife wheat may contribute to a more diverse array of naturally occurring enzymes and compounds that interact with the sourdough culture, potentially leading to a more thorough fermentation process.While the fermentation process does reduce the overall carbohydrate content to some degree, we still count the total net carbs in the Red Fife flour in our Sinless Sourdough.

However, the net carb count per slice is even further reduced by the addition of oat fiber, psyllium, and vital wheat gluten. These ingredients contribute to the bread’s structure and texture while adding minimal carbohydrates, resulting in a lower overall net carb count per serving compared to traditional sourdough made solely with Red Fife flour.Research suggests that the sourdough fermentation process can reduce the carbohydrate content in flour by approximately 12-20%, depending on the specific fermentation conditions and duration.

However, in our Sinless Sourdough recipe, we conservatively count the full net carbs from the Red Fife flour. This means that the actual net carb content of our bread is likely even lower than what we calculate and report, providing an added benefit for those closely monitoring their carbohydrate intake.

Digestibility:

Red Fife wheat has a lower gliadin content (35%) compared to conventional wheat (80%), which may make it more digestible for some individuals with non-celiac gluten sensitivity. Its simpler genetic makeup, having undergone less hybridization than modern wheat, could contribute to easier digestion

Baking Properties:

Red Fife flour is known for:

• Unique, robust, and earthy flavor
  • High protein content, creating a strong gluten network
  • Excellent structure and rise in bread baking
  • Suitability for various baked goods including muffins, cakes, cookies, and quick breads

Contributions to Sourdough:

• Unique Flavor Profile: Contributes complex, nutty flavors to the preferment and final bread
  • Fermentation Characteristics: May ferment differently than modern wheat varieties, affecting the activity and development of the preferment
  • Nutritional Content: Different nutritional profile could influence the fermentation process and health of the sourdough culture
  • Water Absorption: Mayhave different water absorption properties, affecting the consistency of the preferment
  • Enzyme Activity: Different enzyme profiles can impact starch breakdown and fermentation rates in the preferment

Use in Low Carb Sourdough:

• Improves texture and mouthfeel
  • Enhances flavor complexity
  • Increases nutritional value without significantly impacting carb content
  • Potentially improves digestibility for those sensitive to modern wheat varieties
  • Gives dough great oven-spring

Red Fife flour offers unique characteristics which makes it valuable for sourdough baking, particularly in terms of flavor, nutritional profile, and potential digestibility benefits.