I am about to put up a little ‘literature holder’ on my Farmers’ Market booth and am looking through stuff on the web about Red Fife, which I am switching to in a couple of weeks once I’ve used through the remaining flour from a previous order and my latest order has arrived (next week).  Here are some links of what I’ve been looking at.


http://www.ontarioplaques.com/Plaques_PQR/Plaque_Peterborough19.html from which:

Red Fife Wheat





95 page pdf from above link: http://www4.agr.gc.ca/resources/prod/doc/publications/marquis/wheat-ble_e.pdf

Early History section from above: http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1181305178350

This more about grinding than wheat varieties, but since I am researching getting a commercial stone grinder so I can fresh grind everything – including sifting some to make my own white flour, it might as well go on this page. I just purchased a used Lee Household Mill S600 but it has a part missing so it will be a while before I get it up and running and in any case it is not big enough for my needs, small as this bakery is compared to most commercial operations.


Not mentioned in any of these articles are my two suppliers of Red Fife. I mainly use the kernels from Speerville Flour Mill, but my latest orders includes 400 kilos of Red Fife white flour (steel rolled); when I made some test loaves with it last year several customers remarked how much they liked it. So instead of modern wheat white flour I will be using Red Fife from now on even though it is steel rolled vs. my preferred stone ground and sifted. This flour is from Meunerie Milanaise. I have not yet been able to make regular profits, but if/when that happens I will save up for a Komo Jumbo (commercial) stone mill, and then also purchase some professional sifting equipment from which to make my own white flour, so that everything offered to my customers is fresh. Later on will get some articles about the vitamin content of fresh vs old flour.


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