Hard red flour, cultivated from spring or winter wheat, has a higher amount of protein than its white flour counterpart, making it better suited for yeast-leavened baked goods (and the kitchens of health-conscious foodies). Additionally, its complex flavor—at once bitter, nutty, robust and full—and its more elastic dough, make it the ideal choice for heartier and more rustic bread loaves, rolls and pastries.
White wheat, in contrast, has been cultivated to be free of the red pigmentation and the accompanying astringent flavor, and, as a result, offers a softer texture and milder, sweeter flavor best suited for pancakes, biscuits, noodles, and pasta.
We’re excited to offer our members hard red flour from Wild Hive Farm—one of the few grain mills still using traditional stone grinding equipment! Based in upstate New York, and dedicated to producing high quality products “from organic and heritage grains in small batches to provide the freshest wholegrain products with a view to creating a sustainable regional grain-based food system,” we’re proud to support this local, traditional grain mill, and we hope you enjoy the many applications, and wholesome goodness, of this high quality flour.