Red Fife Sourdough

Red Fife Sourdough is truly one of the hallmarks of bread, and I'm happy to offer my own version for you. 
 
Red fife is a heritage wheat introduced to Canada in the mid 1800's from where we believe is Eastern Europe. As a hard, red spring wheat, it dominated North America before industrialized food became inevitable. Red Fife is prized for its heartiness (agriculturally) and it's superior nutty, cereal-like flavor. Above all, it's one of the most nutrient dense flours in the contemporary market. 
 
Don't expect the trendy, photogenic, lofty loaves popular in modern baking books. Rather, this is a denser and moist loaf - complex deep grain sweetness and a mild acidity. 
 
This is a dense hearty, heritage flour and these loaves will be a little smaller than our rustic levain. 
 
Ingredients: Wheat flour, Water, Salt
Allergens: Wheat
Net Contents: 2.23lb (1000g)
 
*Baked at home in an uninspected kitchen