In Southeast Appalachia, wheat is generally sown in mid-fall, overwintered, and harvested in early summer.
We’ve blended two wheats that we grow (Appalachian White Wheat & Rouge de Bordeaux Red Wheat) for a well-rounded sifted flour that we use for everything from cookies, sweet breads, pizza, pasta, pie doughs, roux, & bread. 75% extraction ( ~25% of the grain , mostly the bran and germ, is sifted away after the grain is smeared through the stones).
Rouge de Bordeaux - A distinct flavor( think strong peppery flavor of nasturtiums and cinnamon).
Appalachian White Wheat - Mild, creamy, & buttery flavor, lends a broader scope of likeness.
In Southeast Appalachia, wheat is generally sown in mid-fall, overwintered, and harvested in early summer.
We’ve blended two wheats that we grow (Appalachian White Wheat & Rouge de Bordeaux Red Wheat) for a well-rounded sifted flour that we use for everything from cookies, sweet breads, pizza, pasta, pie doughs, roux, & bread. 75% extraction ( ~25% of the grain , mostly the bran and germ, is sifted away after the grain is smeared through the stones).
Rouge de Bordeaux - A distinct flavor( think strong peppery flavor of nasturtiums and cinnamon).
Appalachian White Wheat - Mild, creamy, & buttery flavor, lends a broader scope of likeness.
