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Class:Hard Red Winter Wheat
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Available types: Whole Berry, Whole Wheat, Type ‘00’
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2017 farmer: Mark Leppert, near Valley City, ND (grown organically but not certified)
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2018 farmer: Kameron Koepp in New Braunfels, TX
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Protein: 15.25%
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Falling number: 492
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Flavor profile: nutty and earthy with notes of cinnamon and baking spice
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Good for: breads, cookies, muffins, pancakes
This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with exquisite aromas of cinnamon and baking spice.
