Fresh ground flour for baking, homemade cream of wheat with berries ground minutes before cooking, fresh pasta made with berries ground minutes before making the dough. I could go on and on. Emmer, Frederick White, Glenn….just so very happy with them all. Putting together my next order now👍👍
I've used around 200 pounds of these over the past couple of years. I've tried many different types of Wheat Berries from lots of different places, but the Glen Wheat is the best!
The dough is easy to work with and forgiving and the Bread is one of the best and Healthiest things you can eat. I have lots of repeat 'customers' in my extended family ;)
There is a nuttiness to these berries that adds a flavor profile to your breads that you won't find in other berries. I mill this very fine, and do sometimes sift out the bran. I have been working with 65% and 70% hydration levels, and both produce fine boule's. Today I mixed in 30% Einkorn, as an experiment. The gluten is developing very nicely. Really though, it's the flavor of the finished product where the Glenn truly stands out. This is a berry that stands on its own.
I milled and used the flour in a whole wheat sourdough boule recipe. Absolutely fresh tasting and delicious!
The Glenn berries are a hit! I tried 1/2 milled Kamut and 1/2 milled Glenn for my bread. Fantastic sweet flavor. So glad I tried these!
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