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This is a flour high in protein and high in gluten -- meaning it's best for breads as it will rise well. This flour clocks in at 16.4% protein. It gives a hearty flavor and produces a crisp crust and a crumb with desirable irregular holes. As its name suggests, it gives your bread a slightly reddish color. It is great for sourdough or yeasted breads , biscuits, pancakes, muffins, cookies, pizza and pie crusts and for thickening stews and gravies.
The gluten is found in the starchy center—the endosperm—of the grain (the only component that remains after the refining process). The bran of the whole wheat flour cuts those gluten strands and creates a denser and heartier bread product.
The gluten is found in the starchy center—the endosperm—of the grain (the only component that remains after the refining process). The bran of the whole wheat flour cuts those gluten strands and creates a denser and heartier bread product.
Bakers will notice that baking with fresh, whole-grain flour will require some tweaks to any recipes that assume you're working with artificially softened, nutrient-deprived, additive-rich flour. They might need to use more liquid and adjust kneading times, for example, but for many avid bakers, playing around with new flours is all part of the fun.
When a grain is refined, it is stripped of the germ and bran and only the endosperm (starch) remains. This is great if you want your flour to be able to sit on the shelf for years and not go rancid. However, it removes the most valuable nutrients, such as protective oils, fiber, thiamin, riboflavin, niacin, and iron. These nutrients help to feed the seed as it germinates and grows. When we “enrich” refined grains, we add these nutrients back in. Why remove them in the first place?
This is a whole grain product, so when Ryan grinds the wheat seeds, all parts of the seed including the bran (which contains fiber), the germ (which contains valuable oils and nutrients) and the endosperm are all still there, creating a nourishing end product.They grow and mill the grains at the farm, delivering a fresh product with a difference you can taste.
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Symbiotic Cultures (WA)
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