Name Change for Red Fife Bolted Heritage Flour

We are in the process of transitioning the name of our Bolted flour to Sifted flour because that more aptly describes what it is.  It has about 90-95% of the bran sifted out which leaves the germ, where all the nutrients and oils reside, and the endosperm, which is...

Bread From Heritage Red Fife Sifted Flour

The more we bake with our various flours the more tweaks we make to many recipes.  Our favorite bread is made from Red Fife Sifted flour (most of the bran is sifted out, all the germ remains).  We have been using our standard bread recipe but over time it seems like...

PASTA FROM HERITAGE WHEAT

Pasta always seemed daunting to me but it’s really quite easy.  We bought a couple of pasta makers over the years but this recipe is easier and doesn’t require all the cleanup a machine does. Bolted flour gives the best texture and chewiness of any flour...

New and Improved Red Fife Bolted Heritage Flour

Bolted is a term that goes back at least as far as the 16th century.  It is another term for sifting but is used throughout the milling industry.  For our purposes it means that whole grain Red Fife flour has most of the bran sifted out but all of the germ and other...
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