In the alluvial soils around Junction City, we grow heritage grains without synthetic desiccants. Weather and each harvest shape the character of the grain; these profiles are a place to begin, not a promise that every lot will behave identically.
Red Fife
A heritage bread wheat with a warm, nutty flavor. Its 85% sifted flour makes a fragrant sourdough with enough bran to bring depth to the crumb. Give it time to hydrate before judging the dough.
Turkey Red
A hard red wheat prized for hearty bread and a robust, earthy character. Its gluten can support a well-developed loaf, though actual protein and strength vary by harvest.
White Sonora
Soft and mild, with a gentle sweetness. Reach for Sonora when making tender biscuits, pastry, tortillas or a supple flatbread; it is generally less suited to a lofty, heavily worked loaf.
Emmer (Farro)
Emmer’s rich, savory flavor is at home in porridge, salads and rustic baking. Its gluten behaves differently from modern bread wheat, so mix gently and consider blending it with a stronger flour.
Einkorn
This ancient wheat brings a golden color and delicate flavor. Its dough can feel sticky and fragile: hold back water, mix lightly and use a pan if you want extra support.
Ask us about this season’s grain and milling availability at [email protected].