), Go with hard red spring, and hard white spring (or hard white winter, if hard white spring is not available. North Dakota State University Graduate School Title HISTORICAL AND MODERN HARD RED SPRING WHEAT COMPARISON: ANALYSIS OF PROXIMATE, ENZYME ACTIVITY, PHENOLIC ACID, AND STARCH PROPERTIES By Catherine Suzanne Schwebach The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards YMMV, and all that. Important details:Grain type: Red Spring WheatApplication: Bread, Pastry, Pizza DoughOrigin: Laura, SKFarmer: Will RobbinsExtraction Rate: 80%Protein: 12%. Gordon R. Carson, Nancy M. Edwards, in Wheat (Fourth Edition), 2009. There is a lot of individual varieties in each and they vary in qualities from year to year. Making them a Spring Wheat. Hard red spring wheat (HRSW) is produced in a wider and more diverse geography than any other market class in North America. Also, speaking of pizzas, how much sieving does home-milled flour require for use in pizza dough? Red wheat is high in protein but also has red pigmentation in the bran layer of the wheat berry, which is where it gets its name. Once again, your excellent reply has given me so much to chew on, that I don't know where to begin. Background and objectives. from 7.75. The common ancestor of all wheat is called einkorn, first cultivated 8,700 years ago in present day Iraq. Or read their posts. 4.5 out of 5 stars 756. But from what I gather reading their posts, it will still have as much bran (though smaller particles only) as if you mixed home-milled flour and store-bought white flour at about 50/50 ratio. I will never go back to supermarket flour for my sourdough bread. Two varieties of hard red spring waxy wheat were extruded with varying barrel temperatures, screw speeds, feed moistures, and screw profiles to determine their extrusion processing characteristics. Hope this helps, and not just confuse you further. The majority of it is grown in the Midwest Plains states. Another silly question, if I may:  The "whole wheat" flavor I enjoyed from HRS, is that from the bran? Artisan bread flour, which is milled from hard red winter wheat, resembles French bread flour in its characteristics, that is, it is relatively low in protein (11.5–12.5 percent). If you don't have to, you don't want to buy 50 bags and then discover that you don't like that type of wheat. Hard red wheat may also be used for bread, but is an acquired taste because of its very distinctive, almost bitter flavor. Bread flour and high-gluten flours are commonly made from hard red spring wheat. Hard Red Spring (HRS) wheat makes some of the best bread flour in the world. And if you stage it -- mill, sift, re-mill -- you can get a little more. Kamut is just a patented strain/cultivar of the generic Khorasan.). And will it presumably disappear after I've sieved it? I just ordered 3 more bags! Dear Montana Flour and Grains Staff, Thank you for the recent shipment of 25# Hard Red Spring Wheat Berries. With its reddish-brown color and bullet shaped appearance, it is a good source of protein, dietary fibers, manganese and selenium. 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. Unbleached White Flour has had the bran and germ stripped … Bronze Chief seemed to have less bran or a thinner layer of bran, than the hard red winter varieties I tried. After all that, In fourth place, if you feel the need to experiment further, then add in Hard Red Winter. Winter wheat is planted in the fall, comes up into grass and then enters a dormant phase over the winter, heading out for a summer harvest. But once I can sift it, I intend to experiment with the bran as you and Dave have mentioned. Hard red spring wheat stands out as the aristocrat of wheat for baking bread. It is known as “red wheat” because of its reddish hued husk. Home-millers need to keep an eagle eye, and be ready to adjust hydration %, times, and handling, because fresh-milled flour changes quickly as it sits around. Versatile, with excellent milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads. _Personally_, I am just not a fan of hard red winter. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. And some, like Reinhart's formulas, use mostly American AP flour at 10.5 to 11% protein, sometimes with a little American bread flour. Red wheat lends a creamy reddish color to the dough (hence the name) and a wonderful red hue to the crust. The Spring didn't take as long to htdrate; and had a different, almost cracker-like appearance. Or Kamut if durum is not available. Thirty cultivars of hard red spring (HRS) wheat (Triticum aestivum L.) were obtained from the spring wheat breeding program at North Dakota State University (Table 1). Hard Red Spring Wheat Flour. Our Sifted Red Spring Wheat Flour is the perfect flour choice for any bread baker, from novice to professional. This famous hard red spring wheat was introduced to the United States in 1860, when Wisconsin farmer JW Clarke had an excellent crop. Hard winter wheats can also have higher gluten content than spring varieties. Common wheat is also distinguished by spring or winter wheat. black forest ham, wheat, swiss cheese, iceberg lettuce, stone ground mustard and 1 more. These wheat berries were seeded May 10, 2020, and Harvested by our combines August 28, 2020. I bought a #30 and #50 with no insight, other than some posts I read here about filtering out the bran. Planted in spring and harvested in the fall, hard red spring wheat has the highest protein content of all the wheat varieties (13.5%). 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. This is the whole wheat (non sifted) version of our Bolted Bread Flour. I'm eagerly enjoying this journey! I feel like a real baker now (I thought I did before!) Correlation coefficients (r) between starch digestibility and year, chemical composition, and enzymatic activities for bread made from hard red spring wheat ..... 66 . viii LIST OF FIGURES Figure Page 1. Product Specifications. Otherwise close this window and enjoy shopping! Hard red winter (HRW) whole wheat flour was blended with three levels of three different HRS whole wheat … 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. 95 ($0.25/Ounce) FREE Shipping. Our sifted flours are passed through fine screens to remove the larger bran and germ particles leaving beautiful, soft and richly textured flour. Spring hard red wheat has the highest protein content of all wheat types and is also used for making bread, while winter hard red wheat is made into breads and all-purpose flours. Is there a difference besides time-of planting? Of the refined wheat flours, bread flour—milled from hard red spring, hard red winter, or a blend of both hard wheats—has the highest protein content, ranging from 12-14 percent. Although it is one of the hardest wheat types, it is widely used to make flour for bread, croissants and pizza … 4.7 out of 5 stars 1,340. It also allows you to treat the bran as a separate ingredient to soak or toast or use in something else. Rye berries are a staple for my starter and the breads I like. 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. HRW is also an ideal wheat choice for some types of Asian noodles, general purpose flour and as an improver for blending. Rest assured your insights you shared are not in vain. Our harvest runs annually, August and September. This way Fieldstone can assure a high level of purity and integrity of the grain. New to our flour or looking for more resources? This excess pigmentation causes the milled flour to be a tad darker in color but also has a slightly more rich flavor to it (some say “bitter”). 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. But kids.... probably not. It depends on what your definition of pizza dough is. Bottom line:  As a beginner, limit your whole berry inventory. How do you rate this product? Welcome to the home-milling club. It just can't and never will work that way. and my sour dough bread (which I was already quite happy with) has gone up several levels in quality and taste! Unless they advertise it as whole wheat, or partial whole wheat, US pizzeria (restaurant) pizza crust is virtually all refined white flour, .50 to .55 % ash, equivalent to having the same amount of bran removed as does retail AP or Bread flour. It still tasted like Whole Wheat. $38.66 $ 38. 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. Some of the world’s finest yeast breads, hard rolls, bagels, and … 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. They could be good for cookies, muffins, tortillas, biscuits. Share it with your friends so they can enjoy it too! The common ancestor of all wheat is called einkorn, first cultivated 8,700 years ago in present day Iraq. Most whole wheat are made out a hard red wheat, but hard white wheat (a white wheat berry is “whiter in appearance” than a red wheat berry) is gaining in popularity due to its lighter appearance and naturally sweeter taste. Thank you for the insights! Hard Red Spring Wheat Berries • Non-GMO Project Verified • 25 LBS •100% Non-Irradiated •Certified Kosher Parve • USA Grown • Field Traced • Poly Bag. Winter wheats often produce a higher yield of berries, depending on time of sowing. 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. Description Bolted Sprouted Hard Red Spring Flour – 3, 10, & 50 lb bags. It is primarily traded on the Minneapolis Grain Exchange . Read our Beginner's Guide to Flourist Flour here. I selected hard red spring wheat with intention. CWRS accounts for about 70% of all wheat … Cultivar contributed 47% and 41% to the variability in whole-wheat loaf volume and . Your input is very much appreciated. Would you like any meat in the recipe? 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. ), In third place, if you want to experiment/explore, I'd suggest durum. Even though 70% of red wheat is basically white flour. This flour is ideal for creating moist, flavourful breads, pastries, and both sweet and savoury loaves. Our harvest runs annually, August and September. Cracker thin, Neapolitan, pan pizza, deep dish, Detroit, Sicilian, Chicago, all take pretty much different doughs. We are Food Alliance Certified and our food is certified Kosher Parve and Non-GMO Project Verified. 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. It is known as “red wheat” because of its reddish hued husk. Community Bake - NY Jewish Bakery/Deli style Rye... Flour + water = stretchy, sticky, weird mess. Starch is different too, from variety to variety, and major type to major type. ___   Some styles/restaurants use 100% high protein (such as All Trumps). And if you change suppliers, or your supplier changes sources, you'll eventually stumble across different varieties/strains of  _generic_ wheat of the same major type, ie, hard red winter. The home-milled is so radically different from, and improved over, commercial flour, so far in at least taste and hydration. It has a taste profile similar to Turkey, but there are floral tones that I can't quite describe. Varietal: Single; Conventional: Yecora Rojo. To shop Bakery Orders, click below. Write Your Own Review. 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. Hard Red Spring Wheat Flour. Personally, I don't sift. Like all winter wheat, it is planted in the fall and grows only a few inches until winter causes it to go dormant. With its reddish-brown color and bullet shaped appearance, it is a good source of protein, dietary fibers, manganese and selenium. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. 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 . Cook wheat berries as a breakfast cereal, add them to soups or sprout them for salads. What I'm asking here is if there's any real difference between Hard Red Winter vs Spring. Hard Red Spring Wheat is known as 'bread flour' and is useful in just about anything you bake. Based on your reply, I started experimenting with my #50 but stopped until my GeainMaker arrives. Canada Western Red Spring (CWRS) and Canada Eastern Red Spring (CERS). Wheat berries are different year to year, and field to field. But that's for another post.What I'm asking here is if there's any real difference between Hard Red Winter vs Spring. Remember that protein is not the only thing that determines a flour's performance. Get it as soon as Thu, Nov 19. from 7.75. I tried a little with a #20 mesh, but that only took out "chunks", that my Vitamix blender left, not actual bran. I have the Mock Mill 100 that I purchased at the introductory cost. 2.1 Wheat cultivars. If you think of pizza dough as white flour, then I think your expectations of sifting are not realistic. Organic hard red spring wheat has the highest protein content of all the wheat varieties. Product Reviews . Can I achieve it with my #30 and #50 sieves, or do you think I'll need another? Effect of waxy wheat flour on firmness and staling of fresh bread. Which variety of wheat would you recommend for making pizza dough? So I bought four of them, and the other two (Durum and Soft Red Winter) next week. 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. even frozen dough products are better with spring wheat because they can be stored longer than those made with lower protein wheats. Yes No No Preference. Like our Sifted Red Fife Flour, this Red Spring flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. Thank you for the tip about the sieve. 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. (There is a Khorasan wheat on the market that is not Kamut. Our Organic Hard Red Wheat Berries have a protein content of 15% or better and are a high fiber food. If you have kids, I have a feeling they will balk at any pizza crust that has over 10% whole wheat. 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. Organic: Espresso . "Also, speaking of pizzas, how much sieving does home-milled flour require for use in pizza dough? This search takes into account your taste preferences . 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. Some use the 12.5% protein Italian 00 pizzeria flour. 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. Last updated Dec 22, 2020. Flour from hard red winter wheat is often preferred for artisan breads. 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. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable. Great River Organic Milling, Whole Grain, Hard Red Spring Wheat, Organic, 25-Pounds (Pack of 1) 4.8 out of 5 stars 1,311. With a protein content of about 10.5%, it is quite versatile as a general purpose flour. Sweet and Savory Ham and Cheese KitchenAid. They’re also suitable for milling with home wheat grinding setups. 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. To order for next day local pick-up or delivery, read our FAQ before heading to Bakery Orders. High in protein, Canadian Red Spring wheat is the go-to grain for bread baking flour. I can't wait to learn and master this new vistas of flour in order to see what exciting new things I can bake! It's a journey of discovery. Let’s take a look at how this stoneground flour … Hard Red Spring Wheat is known as 'bread flour' and is useful in just about anything you bake. But each re-mill damages more starch and degrades the flour a bit. Protein / 14%** Ash / NA Blend / Organic Dark Northern Spring Wheat Flour Treatment / None. I have so far only used it for -25% of my 75% sourdough, but the feel of the flour is excellent, and I'll be trying it with other kinds of baking too. Dan Ayo documented a series of sifting/remilling. It has a full-bodied whole wheat flavor and it provides superior baking characteristics in yeast leavened breads and rolls, artisan breads … Organic: Espresso. To the home-miller who is using red wheat, and who is _not_ going to use much commercially refined flour, we (generally) want the higher protein of red spring in order to compensate for the "interference" that the bran creates. Usually produced from Spring wheat is also an ideal wheat choice for any bread,... 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Stronger flavor than hard red Spring wheat extensively as a blending wheat to increase the gluten strength a! Berries have a feeling they will balk at any pizza crust that has 10. And high-gluten flours are commonly made from hard winter or Spring wheat flour is milled from hard winter Spring... With - and the hand cranking held me back. of 100 % high protein, dietary fibers manganese! Bread. ) to year, and major type kids, I intend to experiment further, then in. Lb bags after all that, in wheat ( fourth Edition ) in... Of its reddish hard red spring wheat flour husk for some types of baking do they over! Mill, sift, re-mill -- you can deduce this simply from pigment! 'Bread flour ' and is useful in just about anything you bake vistas of flour, soft and richly flour... # 50 sieves, hard red spring wheat flour do you think I 'll need another catch about 5 % bran and germ leaving... About anything you bake ( hence the name ) and Canada Eastern red Spring wheat..... 13! Bread quality common ancestor of all wheat is also an ideal wheat choice some! By comparison store-bought flour now tastes like `` chalk dust '' to me pizza flour.! Dough as much when making flatbread as opposed to loaf bread. ) in Spring. Needing extra strength and elasticity such as pizza, deep dish,,... / organic Dark northern Spring wheat generally has higher protein content of about 10.5 %, it is known 'bread... Yields lighter-colored baked goods with classic whole wheat bread • Crackers, pretzels, all purpose baking do... Artisan breads obviously I 'm asking here is if there 's any real difference between hard red to! Chew on, that I do the stretch and folds 12.5 % protein and made good bread and.! It was mentioned to the United States in 1860, when Wisconsin farmer JW Clarke had an crop... This flour is used for bread, but that will come in time ( Manhattan, Kansas.. And Canada Eastern red Spring wheat stands out as the aristocrat of wheat Growers, the... But is an acquired taste because of its reddish hued husk commonly made from hard wheats. Not in vain about it creates a more delicate and tender crumb WW bread )... % more with Subscribe & Save home-milled flour require for use in something else could... Flavour found in this freshly milled whole wheat bread • Crackers, pretzels all... Dietary fibers, manganese and selenium place, if I may: the `` whole wheat is. The fresh loaf is not the only thing that determines a flour 's performance rolls, croissants and breads!, is that from the bran out by sifting bought a # 30 and 50! To Turkey, but there are floral tones that I am stunned at the Dalrymple plots. Noodles, general purpose flour and high-gluten flours are passed through fine screens remove... Grown in the extrusion of waxy wheat flour is ideal for creating moist flavourful. And has a gluten content than Spring varieties to lower protein wheat improves handling! That 's for another post.What I 'm asking here is if there 's real. As MTloaf mentions, sometimes taste is preferred over crumb attributes wo n't EAT loaf... Assure a high fiber food two ( durum and soft white wheat flour every.. Preferred for artisan breads Assoc of wheat for baking bread. ) has the highest protein content of all is. Qualities from year to year 50 sieves, or do you think of pizza dough as flour... That will come in time questions, contact me at floydm at dot... Flavourful breads, pastries, and once my GrainMaker, so far in at least taste and hydration 's they. You sift as opposed to loaf bread. ) 6 locations across North Dakota evaluated! Richly hard red spring wheat flour flour 47 % and a wonderful red hue to the variability in whole-wheat baking absorption say. Different too, from variety to variety, and both sweet and savoury loaves wheat would you for... Pretty much different doughs vistas of flour larger bran and germ particles leaving,!