Red Fife Protein Content

[Lionheart (Ryan Sova)]

I am curious if anyone knows the protein content of Breadtopia’s Red Fife flour?
Whole grain and/or bolted red fife. Or if it is higher or lower for the bolted or whole grain.
Thank you!

[paulloop]

I hope someone replies to this.
I would like a rundown of all protein content for all the flours.

[Fermentada (Melissa)]

@Lionheart I don’t know the protein content for red fife, but bolted will have more gluten strength than whole grain because there is less bran and germ.

@paulloop This blog post doesn’t give protein percentages but I think you might still find it interesting. It’s got descriptions of the performance of different wheat varieties.

Newbie’s Guide to Flour for Bread Baking

Also this thread in the forum talks about different wheat varieties:

Observations about Heirloom/Ancient Wheat

I’m starting this thread for people to share and debate about what they’ve learned along the way as they bake with heirloom and ancient wheats. I’ll get the ball rolling… Whole Grain Einkorn: Doesn’t absorb as much water as other whole grain wheat flours Seems to perform better without an autolyse or gluten development manipulations (stretching and folding) Whole Grain Blue Tinge Emmer More thirsty than other whole grain wheats Good for pasta (I haven’t made a 100% whole grain blue emmer…