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The Wheat of Wisconsin

We have been working since 2014 towards a simple goal: to re-create the wheat of 19th century Wisconsin. We want to grow the wheat of Wisconsin’s past, in a historically accurate way. Towards this goal, we have been propogating wheat from seed libraries up to marketable quantities, and tending to our soil in the manner of traditional farmers. Our wheat products, which 150 years ago would have been quite ordinary, are now today utterly unique. We hope you try some of our wheat, which we believe to be healthy, good tasting, and a great ingredient for bakers everywhere.

Wisconsin Pedigree No 2 is a selection of the very famous Turkey Red hard red winter wheat group. In 1905, researchers at the University of Wisconsin began evaluating existing strains of Turkey Red to find the type that best suited conditions in Wisconsin. By 1917, they had completed their work and grown out enough seed to release Wisconsin No 2 to farmers. We find this type to be unequaled for smooth taste and versatility. Good for everything from bread and pizza to pasta and pancakes.

Red Fife was the most common hard red spring wheat in the late 19th and early 20th centuries. Developed and selected by Ontario farmer David Fife in the 1840’s, Red Fife is reliable in the field and the kitchen. It has a medium strong flavor and enough protein for pizza, artisan bread, and pasta.

Marquis is a crossed wheat developed by the famous Canadian agronomist Saunders in the 1890’s. It has the strongest flavor of all our wheat, and the flour is darker than anything else we sell. As a hard red spring wheat it usually has the highest protein of our lineup.

Java is a hard red spring wheat that predates both Red Fife and Marquis. It has a smooth flavor and makes flour that is remarkably light-colored and bulky. Java was already old when it first appears in the historical record in the 1840’s. We love it for pizza, pasta, and bread.

Goldcoin is a soft white winter wheat whose records go back to the Genesee valley of New York, in the 1790’s. Both the berries and the flour are remarkably light colored. It makes the flakiest cookies and pancakes imaginable.

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