This week I used a new strain of wheat, Acadia wheat, which was developed specifically for the Maritime climate in the 1930’s. I am still trying to learn more about it but initial impressions are that it has a lighter, warmer profile than Red Fife, which is darker and more robust. Also it seems to have a more springy, albeit less chewy, gluten structure which promotes a lighter rise. I was surprised by this combination, namely that not only does the dough feel more springy and resilient, but also softer and lighter. I am hopeful this is going to be a keeper. There are scattered reports on the internet that this is better for those with gluten issues, but of course such things are
a) highly subjective and
b) rarely if ever researched thoroughly over time with large numbers of people and
c) very hard to tell in any case unless you happen to get very strong reactions to other wheats (in which case you probably will never bother to try this one!).
For example in the blog entry linked below, they say: “Acadia has proven to be agreeable with some gluten intolerances, which we all know is a growing concern for many.” (I wish such statements about being ‘proven’ were better verified …)
That said, it’s a bit hard to tell (about the Acadia) since last week I (finally!) put together a proofing chamber which maintains a much higher level of humidity than before which, especially with sourdough, promotes a more vigorous rise.
In any case, soon I’ll do a comparison bake with fresh-ground Red Fife versus Acadia loaves in otherwise identical conditions.
Meanwhile, this blog entry from a Maritime farmer who, working with Speerville, is growing this fine variety of wheat.
Their blog is delightfully called “For the Love of the Soil”. If gas weren’t so expensive these days, I would love to go down and visit…
Fresh-ground Acadia wheat flour, rising…..