But what about pastry wheat?
North Carolina grows more soft wheat (soft wheat is pastry wheat; hard wheat is bread wheat) than any other Southern state. Most of it lands at the grain elevator, blended into obscurity, and from there, the majority heads to the feed mill. What is traditionally grown in the Carolinas is a soft RED wheat.
We are a food grade market interested in variety, flavor profile, and performance (in the bakery). We stone grind, and so even our most sifted flours are relatively dark in color. Some months back I asked Dr Marshall about soft WHITE wheats-- lacking the tannin (and resulting bitterness) of red wheats, and he encouraged me to call Dr Paul Murphy, a soft wheat breeder at NCSU (another public breeder). And bingo--Dr Murphy did produce a variety of soft white wheat but he said there was no market for it. I told him WE ARE A MARKET. He sent me a sample of which I shared with Riverbend Malt House. We were both satisfied, so Dr Murphy sent the 40lbs of seed he had to the Rocky Mount research station to be grown out as foundation seed. We convinced Dr Daryl Bowman of NC Foundation Seed to not spray down the seed with Storicide post harvest so we could get the seed in the hands of an organic grower. If all goes well with harvest, Looking Back Farms in Tyner, NC will get the foundation seed of this soft white wheat come June, and plant 14 acres to produce a double certified seed-- that is, certified seed that is also certified organic-- this will be a seed source for 2015 planting season.
I was asked by Dr Murphy if we want this to be a private breed or public breed. I said definitely a public breed. It's not just about the market-- Carolina Ground-- but about the growers having various markets and that various markets decide to buy from our growers instead of importing from the Midwest.
And so from that simple loaf of bread and our intention to close the gap between farmer, miller, and baker, we now have this. We will have expanded seed varieties that grow well in the Southeast and work well in a food grade application-- as bread, beer, spirits, miso, a pilaf... They have offered to allow us to name the variety too, so if anyone has a great idea, send it my way: email@example.com
Once last thing-- we-- Carolina Ground-- are having a fundraising event dinner Saturday, April 12th at All Souls Pizza. This event is partly to raise the funds to pay for the foundation seed (that soft white wheat with no name (yet)) . Should be a great event. Click on the pig for more info and to buy tickets!! Please come.
from the ground up,