hard red spring flour bread
Early Bird Farm & Mill Hard Red Wheat Flour Bag
Hard Red Spring Wheat Flour - Image 3
Early Bird Farm Hard Red Spring Wheat Flour
Hard Red Spring Wheat Flour - Image 5
Hard Red Spring Wheat Flour - Image 6

Hard Red Spring Wheat Flour

$9.00 – $30.00

Experience the robust flavor and nutrition of our Hard Red Spring Wheat Flour. Stone-milled to perfection, this flour is essential for bakers seeking wholesome, sustainable ingredients.

  • Packed with nutrients and a nutty taste for elevated baking.
  • Milled from sustainably grown, non-GMO hard red spring wheat.
  • Perfect for bread, pastries, and all-purpose baking.
  • Retains bran and germ for enhanced texture and flavor.
  • Supports regenerative agriculture and eco-friendly practices.

Bake with a purpose—shop now and make your next creation unforgettable.

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Discover the difference with Early Bird Farm’s Hard Red Spring Wheat Flour, an artisan product crafted for both professional and home bakers who value quality, nutrition, and sustainability. This flour is stone-milled from non-GMO hard red spring wheat, grown using regenerative farming practices that nourish the earth while delivering exceptional taste and texture.

Why Choose Hard Red Spring Wheat Flour?

This flour is celebrated for its high protein content, making it an excellent choice for robust bread with a hearty structure and complex flavor. The stone-milling process preserves the wheat’s bran and germ, ensuring every batch is rich in nutrients and natural goodness.

Versatility in Every Scoop:

Whether you’re kneading rustic sourdough, crafting tender pastries, or experimenting with all-purpose recipes, this flour provides the perfect foundation. Its nutty undertones and smooth texture elevate every bake, bringing artisanal quality to your kitchen.

A Commitment to Sustainability:

When you choose our Hard Red Spring Wheat Flour, you’re supporting eco-friendly practices. Early Bird Farm’s regenerative agriculture methods enhance soil health and promote biodiversity, reflecting our dedication to sustainable food systems.

How to Use:

Combine this flour with your favorite sourdough starter or yeast for loaves that rise with character for bread baking. For softer baked goods, mix with lighter flours to achieve a balanced texture.

Key Features:

  • Stone-milled for nutrient retention and robust flavor.
  • Non-GMO, sustainably grown hard red spring wheat.
  • High protein content for exceptional baking results.

Bring the farm-to-table philosophy into your home. Order today and taste the care and craftsmanship in every bite.

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Weight

2 lbs, 10 lbs

Beginner’s Classic Sourdough Bread: Unleash the full potential of Hard Red Spring Wheat Flour with this Classic Sourdough Bread recipe—a hearty loaf bursting with nutty flavor and artisan quality.

Beginner’s Hard Red Spring Wheat Bread: This beginner-friendly recipe highlights the robust flavor and high protein content of Hard Red Spring Wheat Flour. Perfect for first-time bakers, this recipe produces a hearty, wholesome loaf with minimal effort.

Rustic Apple Galette: Indulge in the rustic charm of this Apple Galette, where the nutty undertones of Hard Red Spring Wheat Flour meet tender, buttery crust perfection.

Scientific Description for Stone-Ground Hard Red Spring Wheat Flour

This stone-ground flour is crafted from the WB9229 variety of hard red spring wheat, known for its excellent protein quality and strong gluten-forming potential. Milled with precision on an Astrié mill, the flour retains the wheat germ and bran while producing a fine granulation ideal for artisanal bread.

This flour is perfect for artisan bakers seeking a robust, nutrient-dense flour that delivers superior flavor, excellent fermentation tolerance, and exceptional baking performance.

Parameter Value Description
Ash Content 1.72% High ash content indicates the presence of bran and germ, enhancing mineral content and contributing to a rich, nutty flavor. Ideal for whole grain and artisan loaves.
Protein Content 10.22% Ensures strong gluten development for high-hydration doughs and long fermentation. Produces excellent structure and volume, focusing on protein quality rather than quantity.
Falling Number 406 seconds Indicates low enzymatic activity, ensuring fermentation stability and minimizing over-fermentation risks. Suitable for sourdough and extended proofing.
Moisture Content ≤ 10.5% Controlled to provide consistency in dough hydration and prevent spoilage during storage.
Extraction Rate ~100% Preserves all components of the wheat kernel (endosperm, bran, germ) to maximize flavor, nutrition, and fiber content.
Dough Characteristics Excellent extensibility and elasticity Retains hydration levels of 75%-100% without compromising structure. Performs well in sourdough, hearth loaves, and enriched breads.
Flavor Profile Robust, earthy, with sweet undertones Slow stone milling enhances the grain’s natural flavors and preserves aromatic oils, creating a high-quality whole-grain flour with complex flavor.

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