About this grain:
Red Spring Wheat is planted in Spring and harvested in the Fall and features a high protein content, making it ideally suited for breads, pizza dough and even pasta. The grain itself features a light rust coloured husk and produces a richer flour than white wheat. Spring wheat has a slightly higher gluten content than it's winter cousin and are typically nuttier.
A sifted version is a little softer, and maybe a little easier to work with if it's your first time using stone-milled flour. It's still packed with nutrients and full of all the good stuff. We only sift out about 10% of the larger bran chunks.
What to make with it:
Bread, pizza dough, buns, pasta
Protein: High (13.9%)
Gluten: High
Grown: Lac St-Jean, Quebec
