Emmer Farro – grown as far as the Middle East and by Egyptians as well as other Mediterranean cultures Emmer Farro is a hulled wheat that is the genetic precursor to semolina flour and was one of the first types to be domesticated. With a nutty and complex flavor the original unmodified version has many properties that made it highly desirable for a developing population. Firstly, it was relatively easy to cultivate and secondly it is very high in simple proteins that are easily fermented by a sourdough culture.
The Emmer Farro that I use is grown Biodynamically by Bluebird Grain Farms in Washington State. If used in large percentages, Emmer is very difficult to make into something that resembles bread. However, at 30%, which is what I use, it adds a flavor, texture, and color that is remarkably unique. The nuttiness and sweetness are highlighted in a medium of familiar bread texture, crust, and crumb. We will be featuring Emmer as our Ancient Grain for most of the summer months.
President and Head Baker
Cow & Clementine