Sifted Red Spring Wheat Flour
Sifted Red Spring Wheat Flour
We love to refer to this as our Bread Flour. Our Sifted Red Spring Wheat Flour is the perfect flour choice for any bread baker, from novice to professional. Sourdough and yeasted bread both benefit from the high protein and distinctive flavour found in this freshly milled flour. It also makes beautiful pancakes and pastries.
Grain type: Red Spring Wheat
Application: Bread, Pastry, Pizza Dough
Origin: Laura, SK
Farmer: Will Robbins
Extraction Rate: 80%
Flourist Sifted Red Spring Wheat Flour is milled from organically grown Red Spring wheat from Laura, Saskatchewan. This flour is ideal for creating moist, flavourful breads, pastries, and both sweet and savoury loaves. Like our Sifted Red Fife Flour, this Red Spring flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled.
High in protein, Canadian Red Spring wheat is the go-to grain for bread baking flour. Red Spring wheat accounts for the majority of wheat grown in Canada — and has garnered a reputation internationally for its superior milling and baking qualities.
Our hand-crafted Austrian stone mill slowly and gently crushes grain at a low temperature, a process that produces beautiful, aromatic, nutritious and delicious flour.
Our sifted flours are passed through fine screens to remove the larger bran and germ particles leaving beautiful, soft and richly textured flour.
The product bears little resemblance to the typical, highly processed shelf stable flour found on grocery store shelves. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable.
We recommend storing our fresh flours in the fridge or freezer to maintain freshness.
New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
Very pleased with the high quality of your flour. We have some artisanal mills here Québec but it’s nice to get some variety. I’ve had to tailor some of my hydration due to different density than I’m used to but the end result has been great. My fave is a 80/20 mix of red spring and whole wheat. I’ll be a regular customer. Hope you’re still making some profit shipping to the East.
The flour is great! Smooth as silk, grand oven spring, and makes a bread with great flavour. Ordering was quick and easy. I will be placing my second order today. Thank you
Recently started sourdough bread baking and had been using Organic AP flour mixed with Sifted Red Spring Wheat Flour, but last night made the Cinnamon Raisin Bread with Sifted Red Spring Wheat Flour and Whole Grain Red Fife. Also have been using the Sifted Red Spring in scones and cookies. It’s very versatile and have been enjoying experimenting and learning…Flourist support is excellent!
So far I’ve only used it to make my sour dough crackers, took them up a notch for texture and taste! Will purchase again.
The latest no-knead bread turned out as perfect as can be. I used 100% of this red spring flour. After a few tries with other flours, this one is exactly what I was looking for. And the taste is heavenly.