Red Fife Hard Red Spring Wheat - Farm: Gianforte Farm

Please read this post about wheat classifications to learn more about what distinguishes a hard wheat from a soft wheat and a spring wheat from a winter wheat, etc.

Red Fife is a landrace hard red winter wheat that can also be grown as a hard red spring wheat. This is defined as facultative, and according to Restoring Heritage Grains by Eli Rogosa, most landrace grains are facultative. Glen Roberts, the founder of Anson Mills, defines landraces as “..... pre-industrial domesticated plants or animals that are distinct and maintained agriculturally in contrast to modern cultivars/breeds that are distinct and maintained by scientific breeding with modern farming methods.” Red Fife is one of thousands of landrace grains that used to be grown throughout the world before the green revolution. Red Fife was one of the most popular bread wheats grown in what is now North America so it only makes sense that it is making a resurgence. Red Fife, along with Turkey Red, Red May, and Vermont Read 1898, are wheats that were successful for bakers and farmers before the green revolution that are still currently available. And hopefully more will continue to be grown and tested.

The Red Fife that BGM sources is grown as a spring wheat and comes from Gianforte Farm in Cazenovia, New York. Luke Gianforte's Red Fife is one of the best bread wheats BGM has worked with. It has great strength but bakes up tender. It is has sweet, buttery, and robust flavor. 

Red fife is a great bread wheat but can also be used in other baked goods where a bold flavor is wanted, such as pie dough and scones.