At GoodFood World (www.goodfoodworld.com), we just published a piece called "Local Grains: Taking Back Our Wheat" (http://www.goodfoodworld.com/2012/12/local-grains-taking-back-our-wheat/).
I put it here to open discussion; this has been a group known for its knowledge of grain and willingness to share/criticise/discuss ideas.
Have at it folks!
Much appreciate your input and advice!
Gail N-K
A farmer in Dixon, Nigel Walker, is growing local wheat again. He is growing Sonora, a white wheat, that he will be milling at his farm and selling at the San Francisco Ferry Building Farmers Market next year. His is a labor of love and community. As members of his CSA, Eatwell Farm, you can purchase wheatberries as well as ground flour.
I found his Expresso hard red winter wheatberries great for whole wheat bread and would buy it by the 50lb. sack. I wish he was still growing this variety, but it seems the Sonora wheat was more popular.
I fully support local wheat. It may have taken me some time to clean the wheatberries and grind them to my liking, but I enjoyed the end product and felt I was supporting our local farmers as well. It was interesting, the berries smelled like the ground they came from - when we passed thru Dixon, the air had the aroma of my wheat. Maybe just my imagination, but it really struck me as we drove by the fields.
Is the Sonora a hard white? I'm just learning, but isn't hard wheat better for bread?
We don't have a mill yet so we're buying flor to bake with.
I think you're right, the fields do really have a special smell!
G.
Here is a link that describes Sonora wheat - http://www.slowfoodusa.org/index.php/programs/ark_product_detail/white_sonora_wheat/
I found it too soft for bread to my taste. I understand it is favored for tortillas.