About our
Grains & Flours
Turkey Red Wheat
Most popular | Rustic loaves | Pizza crusts
Turkey Red is a hard red winter wheat that was first brought to Kansas by German Mennonites from Ukraine in the late 1800s. Check out this quick YouTube video on the history of Turkey Red. Turkey Red wheat makes a great rustic loaf remnant of a time gone. We have also successfully used Turkey Red in bread, pizza crusts, pancakes, and biscuits.
White Sonora Wheat
Farmers’ favorite | Baking | Pastries
White Sonora is a soft white spring wheat that was first brought to Arizona and Sonora, Mexico in the 1600s by Spanish missionaries for their communion bread. This wheat led to wheat flour tortillas being predominant along the Arizona/Sonora border while the rest of Mexico typically uses corn. This happens to be our go-to flour in the Stone & Sparrow household, especially for scones, pancakes, and jalapeno cheddar waffles. This flour is typically lower in protein and gluten and is not great for bread. Interestingly enough, it compliments Turkey Red in a bread mixture.
Rye Flour
Hearty breads | Sourdough starters | Pizza crust
Rye is the wonderful cousin to wheat. It grows where wheat does not grow. It can grow in colder climates than wheat, with poorer soils, and drier areas. Rye also has an extensive root system that helps it access minerals and nutrition that are not normally found in wheat. In our opinion, we would like to see more Rye eaten in the United States, due to fewer inputs that are needed. There is a lot more bran (the outer layer of the kernel) in Rye flour. Beneficial microbes live on the bran, making it the best way to feed your sourdough starter. Rye makes a great, hearty bread, and is our favorite for pizza crusts. Pancakes, muffins, and other quick breads are possible with it as well.
Spelt Flour
Originates from biblical times | Easier to digest than wheat
Spelt is an ancient wheat that goes back to biblical times. The oldest wheat that we grow successfully here at Stone & Sparrow Farm & Mill. It does have gluten in it, but the molecular structure of the gluten is different from conventional wheat. Spelt is great for pancakes, pizza crusts, muffins, and cookies, and added to bread to soften the crumb (we recommend no more than replacing 20% of wheat flour with spelt flour in a bread recipe.)
SnoWhite Wheat
High gluten | Sweet breads | Enriched breads
SnoWhite is a hard white winter wheat. It is the only modern wheat that we grow at Stone & Sparrow. It was developed by a Hutchinson, Kansas man in the 1990s, and was developed to be a higher gluten flour. Not as flavorful as the Turkey Red, so it shines well in sourdough cinnamon rolls and breads where the flavors of Turkey Red are not desired.
Rouge De Bordeaux Wheat
Popular for bread baking | French origins
Rouge De Bordeaux is a hard red winter wheat that was popular among French breadbakers in the 1800s. It is the newest addition to our farm and will be planted in the fall of 2024. We can’t wait until the summer of 2025 for this wheat to be harvested! We have bought a little extra from a farm that shares our same growing standards to make it available to our customers in the meantime!
Farro Grande
Whole spelt berry | Used like rice
The entire spelt berry is eaten whole like rice. It goes great in grain bowls, risottos, salads, or with beans. We recommend cooking it like rice (same cooking time, add the same amount of water, etc.)
Einkorn
Only non-hybridized variety in America | Nutty flavor
Einkorn is the most primitive of all the ancient wheats. We are currently growing einkorn for a second time. We tried to grow it in the spring of 2023, but it did not do very well in our climate. We ended up mowing it and letting it reseed itself. We are currently monitoring it, but don’t expect it to survive the winter. That being said, we will purchase and mill small amounts from fellow farmers who practice the same pesticide-free and microbial soil goals as our own. Check with us for availability.
Sunflowers (Coming 2024)
Coming in 2024
Dried Beans (Coming 2024)
In the summer of 2024, we are going to start experimenting with dried edible beans that fit our climate and our crop rotation. We want to bring our customers 2 lbs bags of pesticide-free beans. We are going to try pink-eyed peas, black beans, and mung beans. We aren’t sure which one will work, but keep an eye out for one!
White Sorghum Flour (Coming Fall 2024)
Sorghum is an ancient grain that traces its roots back to Africa. It needs less water and can utilize poorer soils better than corn. It is a gluten-free alternative to wheat and is milled on a separate mill from our wheat.
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