My new favorite. It has a mold but flavorful clean taste and I’ve made some of my favorite sourdoughs with them!
I loved the rich full flavor of this red wheat in sourdough bread. It's very forgiving and easy to work with in a bread dough; I've been using it at 40% Quanah/60% bread flour. The threshing/winnowing wasn't great, though, there were a few berries still in their husks and multiple pieces of stem. Even so I will get more Quanah when it's available again
Loved the class, the pizza dough was really delicious.
I feel like the work being done there is important for the state and community. It’s beneficial for people to know how flour gets to the supermarkets and how many additives they include to make items shelf stable. After all knowledge is power.
That can only be achieved through people like you in communities. Experience was great, Kimberly was also exceptional. Give her a raise!
Great flavor and easy to work with. And we know where it came from and how it was milled.