Red Fife originated in the Ukraine and brought to Ontario by farmer David Fife in 1840. Red Fife was then grown in the US by Wisconsin farmer J.W. Clarke in 1860, and remained popular for several decades. Despite the low protein percentage, it makes a strong dough and works well in pizza or bread, and 65% extraction and ‘00’ work very well for pastry applications. This variety exhibits the strongest wheat flavor of our offerings, and is a mill favorite. Our Red Fife was grown by Henry Martens in Tokio, TX. 10.15% protein, 345 falling number.