Email me at jessicajackson.jif@gmail.com for more info!
NO. We add nothing to this wheat. Stone-milling keeps key nutrients in the flour, even when sifting away some bran to make our lightest flour (White Label, Sifted Rouge). Most modern grocery store flours strip away nearly all nutrients in the roller-milling process and they are "re-fortified" with synthesized nutrients. Not ours.
Short answer? Not certified. Long answer? We use best soil practices for the health of this land long term; 5 generations in and we want to go to 6, 7, 8. It is incredibly important to us to use minimal tilling of the ground (think erosion, the Dust Bowl).
We farmed 100% organic on a 40 year organic farm--brilliant experience for us. There is so much good about pure organic. On rolling foothills in the Judith Mountains, however, we have found that best practice is to use minimal chemical for controlling noxious weeds. We don't spray glyphosates over any growing crop for desiccation. We utilize no-till seeding of crops into undisturbed ground; only plowing when absolutely necessary. Over-tillage can be "organic" but horrible for the soil. We are in it for the land, not the label.
This is 100% a family farm. Robbie & Jessie, along with our 2 kids, Maggie & George. With grandpa and grandma helping out generously when asked. We have no employees. It's just us. So when we say we grow it, mill it, bag it, and share it with you... well, it's not marketing, it's really our blood, sweat & tears. We love it! Gives us a reason to stick together & work (kids included!)
This is 100% durum flour, finely stone ground. Can you use it straight? Sure thing. We make pasta with it straight. But durum is at its best when mixed or cut with other flours, such as our Rouge de Bordeaux red wheat. Durum is excellent at elasticity (beloved for pasta) and it adds incredible flavor to pizza crust. If you want a bubbly, golden yellow pizza crust, use durum as a part of your mixture, but not pure.
It can be a little gummy if you don't roll it out thinly enough for pasta & it will not rise much in bread. A speciality flour for sure, with wonderful characteristics. It can elevate your baking to a whole new level. We suggest searching out recipes that call for durum (pasta, pizza crust, Italian breads) for best results.
Check the recipe on the back of the bag for Montana pizza crust--the "chew" that durum can give in a crust is totally worth it!
If you live in Montana you can find it on shelves in Town & Country, Lewistown! They are so good to us--they believe in local farmers & producers.
Don't live in the middle of nowhere like us? Buy it online directly from us! www.mtranchrescue.com
Yes! We mill ALL our flours with a Ukrainian stone mill made of wood and granite. She's a beauty. Stone-milling preserves the germ oil, much of the endosperm, and healthy nutrients/minerals in the wheat. Unlike modern roller mills that are incredibly efficient at stripping away the outer parts of a wheat berry, stone-milling grinds it all. From there you can purchase pure whole wheat flour from us (Bronze label) or taste a flour that is sifted for lightness.
Sifted Rouge de Bordeaux (White label) makes much lighter, fluffier breads, pastries, cookies, and is a general all purpose flour, just with flavor galore!
It's possible, ha! We have a YouTube channel called "Montana Ranch Rescue" where we document how we spent a year renovating an original 1889 homestead cabin on the ranch. This past year we have cooked in that one room house & practiced pioneer skills galore. Been a heck of an amazing experience connecting with like minded people who watch & comment.
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