Monthly Archives: November 2014

More About Red Fife Bolted Flour

We just received word that when our current limited supply of Turkey Red Refined (white) flour is gone we won’t get any more before the end of the year.  The supplier wasn’t sure what the availability might be after the first of the year.  There has been severe drought where it’s grown for the last several years and the supply has been steadily lessening.  Also, it’s been a very popular flour.  Currently we are looking at options.

Over the last year we have transitioned our own use, and that of many customers, of all purpose flour to Red Fife Bolted.  It is a bit of a challenge to get people to understand the nutritional value and baking qualities but it is well worth the effort.  Bolted means that whole wheat flour has been sifted with a number 30 screen and then a number 50 screen.  This removes the bran only and makes a lighter flour.  It contains all the germ which is where most of the nutrients and oils reside.  This is as close as you can get to white flour from stone grinding.  It is a very fine, light tan flour.  The baking properties for both yeast and non-yeast products are superb.

Below is a link to a blog by a baker at Tartine Bakery in San Fransisco.  This is one of the bakeries that leads the way in artisan bread baking. The blog talks in detail about baking with Bolted flour.

Holiday Shipping Dates Reminder

Just another reminder of our holiday shipping schedule.  Please order soon so you don’t miss out. We will NOT be shipping: Nov.22-Dec 2 and Dec 16-Jan 2.


Pasta always seemed daunting to me but it’s really quite easy.  We bought a couple of pasta makers over the years but this recipe is easier and doesn’t require all the cleanup a machine does. Bolted flour gives the best texture and chewiness of any flour we’ve tried. Ingredients 1 egg, slightly beaten 1/2 tspContinue Reading

Products at Valley Natural Foods

Good news for our customers south of the river.  Our heritage White (Turkey Red) flour and our frozen pizza dough balls now are available at Valley Natural Foods in Burnsville, MN.

Using Heritage Flour in a Bread Machine

We don’t have a bread machine but have many customers who do and more who ask about baking in them.  I know there are many different kinds so I don’t know if what works for one person will work for another but I love when we get feedback from customers.  I’ve been meaning to postContinue Reading