Find out what the protein % is which will give you a clue to how much water will be absorbed. If the Red Fife is 100% whole wheat remember that you won't get as good development as you would if you were only using 10% of it. You should be able to use any sourdough recipe and just adjust the water so you get the right dough consistency. Don't make things hard when they don't have to be.
Find out what the protein % is which will give you a clue to how much water will be absorbed. If the Red Fife is 100% whole wheat remember that you won't get as good development as you would if you were only using 10% of it. You should be able to use any sourdough recipe and just adjust the water so you get the right dough consistency. Don't make things hard when they don't have to be.
Peter Reinhart's Bread Revolution Book has some recipes using these flours. Both using a Mother Starter.