$35.99 $ 35. Site managers Cuyler Page and Sharon Rempel hoped to grow these old wheats so that they would eventually be recommercialized in Canada. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Greatly admired for its rich flavor. Our Red Fife is a uniquely Canadian heritage grain. from 9.75. Red Fife wheat adapts to both spring and fall planting (while most strains only thrive when planted in either spring or fall) and was a rust-resistant plant that fared well in the Canadian climate. Red Fife wheat. 2 ¼ cup of warm water. In your stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, and 1-1/2 cups of filtered water plus 2 tablespoons of vinegar. A particularly important revelation in the western provinces. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. In 2000, 2001 and 2002, the Alberta Organic Association’s Walter Walchuk, along with Rempel, co-hosted organic heritage wheat field trials throughout Alberta. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Red Fife wheat mills beautifully and lends a robust, rich earthy flavour to breads. Since I don’t have any wheat or gluten problems, the important things for me are the taste, that the grain source is not anonymous, and that I could make it reliably. Renowned for being a fine milling and baking wheat, it set Canadian wheat standards for more than 40 years (1860 to 1900). The seed was sent to Glasgow and from there a friend of David's sent him a sample in 1842. It was the main wheat grown in Canada until the early 1900s, when farmers began crossing it with other varieties. Triticum aestivum. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. 2 cup of Organic Red Fife Flour or whole wheat flour. from 9.75. Red Fife is known for its complex taste and solid gluten structure, making it especially well-suited for bread. Red Fife is the male parent of Marquis Wheat which, in 1915, supplanted Red Fife as the dominant Canadian wheat. Homestead Gristmill — Non-GMO, Chemical-Free, All-Natural, Stone-ground Whole Red Wheat Flour (10 lb), Artisanally Milled from Hard Red Wheat … Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. It averages about 11.3% protein. Including nowadays that healthy living is become explode due to serious illness happen among most of the peoples, such as the possibility of stroke or any other cardiovascular diseases. You want the dough … Thanks for contributing to The Canadian Encyclopedia. Bolted Stone Ground Organic Red Fife Wheat Flour – 10 and 50 lb bags. Red Fife wheat, named for the farmer Dave Fife who first grew it on his farm in Peterboro Ontario in 1842, was once the dominant wheat used in Canadian baking. It performs similarly to and can be use in place of modern Hard Red Winter wheat. Directions for: Red Fife Bread Ingredients. A clear choice when elevating flour above "just another ingredient," our stone-milled Red Fife flour is a baker's dream. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. By the 1860s Red Fife was distributed and grown across Canada. Red fife wheat has a wonderful flavor that works well in many settings. Vind voedingsfeiten van meer dan 2.000.000 soorten voedingsmiddelen. This late, high-yielding variety was the cornerstone of Prairie agriculture, first grown in Canada in 1843. In the mid 19th century, Red Fife wheat has received a lot of attention in our part of the world. From 1900 to 1988 Red Fife was grown in plant breeders' seed collections. It is even listed on the Slow Food’s Ark of Taste. The red fife (the name may refer to the Kingdom of Fife) is robust and resistant to disease. Gratis online calorieënteller en dieetprogramma. S. Rempel, Demeter's Wheat: Growing Local Food and Community with Traditional Wisdom and Heritage Wheat (2008). Red Fife whole wheat flour, certified organic, typically milled the same day as shipped for freshness. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Red Fife was the first heritage wheat nominated into the Slow Foods Ark of Taste, and it’s no wonder why. Red Fife is a variety of wheat classified as “Hard Red,” It was one of North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. Robust flavor compared to white wheat. The exact origins of Red Fife are unknown. In 1988 Sharon Rempel, chief interpreter of The Grist Mill historic site at Keremeos, BC, decided to bring together the varieties of wheat that might have been milled there. Red Fife is a heritage bread wheat (Triticum aestivum) and is a landrace, meaning there is genetic variability in the wheat, allowing it to adapt to a diversity of growing conditions. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. 27 likes. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Across North America wheat which, in the late 1800s and early 1900s when... 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