Farm Focus: Frog Hollow Farm Whole Wheat Flour

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As our CSA Members know, we at Frog Hollow Farm love to try new things. Our latest endeavor is our very own Summit Wheat 515 flour, now available in the CSA Member webstore. We use this wonderful wheat in our crackers and graham crackers and are very excited to offer in in 2lb bags of stone ground whole wheat flour now available in our web store!
Our Summit Wheat 515 is a variety of hard red spring wheat developed specifically for our region’s climate. Our Whole Wheat Flour is freshly ground by David Kaisel at Capay Mills in Rumsey, Ca, just a couple of hours from our farm in Brentwood. David uses a traditional Italian stone mill, resulting in a delicious nutty flavor and high nutrition content.
While white flours have most of the bran filtered out during the milling processes or through sifting which produces baked goods that have fewer vitamins,  a less hearty texture, and much less flavor. While whole wheat flour might be different than what you’re used to, it is worth trying out to experience the amazing flavor and nutrition contained in these amazing little grains!

Why Whole Wheat?
To understand the difference between whole wheat and white flour found in most home pantries it helps to understand the anatomy of the wheat grain. Each stem of wheat has a head made up of many small kernels. Each kernel is made up of three parts, the germ, endosperm, and bran. You can compare each part to the parts of a chicken egg. The germ is similar to the yolk, containing lots of nutrients like Vitamin B, E and trace minerals. The endosperm, more like the white of an egg, contains much of the carbohydrates and protein which would provide a newly germinated seed with energy to grow.  The “shell” of the grain is called the bran. Bran, most well known in its muffin form, is rich in flavor, fiber, and nutrients. The insoluble fiber found in bran is great for digestion and vitamins and minerals as well.

Tips on Baking with Whole Wheat Flour
Since whole wheat flour is different than the typical white flour found in most pantries we wanted to share some tips on how to use it. Since whole wheat flour has much more fiber it can absorb more water. If you are converting a recipe that uses white flour you will probably need to add more water to achieve a similar texture.