The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Farro is not emmer

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River Elderholly of River Organica.com's picture
River Elderholl...

Farro is not emmer

Farro is an old Italian word for Iron and as such can ONLY mean emmer because emmer is the only grain in the world whose limiting factor is iron and will provide 100% of the bodies needs in one cup a day. Farro from italy most often isn't even emmer any more but is spelt. The Italians think the americans can't tell the difference (and they are right - most everybody but I cannot) tell emmer from spelt from barley from wheat from einkorn, especially pearled. Farro in Italy when sent to America is also pearled like in a de burring device ,which makes the grain infertile and will not sprout. most of the nutrients are removed and the product is oxidizing and becoming toxic. Bluebird Farms in Washington state uses this process on its emmer and it is also infertile - will not sprout. Emmer from River Organica and Lentz Spelt farms are the only places in North America to get the ancient cultivar emmer properly processed whole. And River Organica in Sedro-Woolley, WA is the only place to get milled grain that is digestible and fresh. The Emmer products produced by River Organica are brewed and therefore alive and fermenting and the individual products get more nutritious for weeks to months and do not mold even set out for weeks or months. The grain is anti fungal ,anti biotic and kills yeast candida and thrush. Therefore you canNOT make yeasted bread with it unless you trick it like River Organica has. Sprouted the emmer will not mold sitting out for days, and days to weeks in the refrigerator. Most produts made from emmer should never be refrigerated. Unless something is 17thousand years old don't use it or eat it or drink it. A general statement but it works.Copyrite River Elderholly

sam lucy's picture
sam lucy

In regards to the comment sent last month by a "River Elderholly", I'll let negative advertising and mis-information speak for themselves.

To clarify:  Though I'm not familiar with a "de-burring device", if indeed one exists, here at Bluebird Grain Farms we do use a huller, which fractures off the hull of our emmer.  Then we use a fanning mill which sizes the grain by shape and seperates out any of the broken and shrunken kernals.  From here the emmer goes onto a gravity table where the grain is graded by weight.  None of these processes damage the endosperm of the naked grain, as a pearling stone would, in any way.  Therefore, we deliver nothing but the highest quality whole grain emmer and wonderfully fresh whole grain emmer flour.  Both of which have been very well received by numerous top-notch restuarants & bakaries here in the Northwest, as well as home-users nationwide.

Other good news:  I am the first grower of 100% cetfified organic emmer in Washington State.  And Bluebird Grain Farms is the only farmer-direct grower and processor of whole grain emmer and emmer dry products in the country.  In other words, we cultivate, plant, grow, harvest, process and package all our grains and grain products right here on our farm in the Methow Valley.  It is our belief that this is a great way to ensure the highest of quality and satisfaction.

Thanks for reading this.  I invite you to visit us at www.bluebirdgrainfarms.com.  And happy baking/eating during this cozy holiday season!

Sam Lucy

 

colbsveiw's picture
colbsveiw

This is very interesting! I would love to come and see the process in action. I am currently trying to sprout with the

emmer. my goal is to make sprouted grain bread. Its been realy exciting for me what you are doing, 

it complements what I love to do so well. Thanks Sam

Your friend at GRUBSTAKE & CO.

goetter's picture
goetter

Three and a half days at 64 degrees Fahrenheit.  I think I immersed the grain for the first 24 hours (changing the water once), then merely kept it damp for the latter two and a half.

I then kilned my sprouted kernels for 12 hours at 125F to stop development.

Through this process, 1000g of raw grain yielded 940g of malted emmer.

goetter's picture
goetter

That deranged note was so obviously confused that I don't think it needed rebuttal.  But nice to see you here nevertheless.

Disclaimer: I am a huge Bluebird Grain Farms fan, and work with their products almost daily.  They'e neighbors of mine.

Floydm's picture
Floydm

Your level-headed rebuttal is appreciated, Sam, and stands in stark contrast to the ramblings of the originator of this thread. I don't think anyone here took the criticism seriously.

Your website is very nice and your farm looks beautiful.

JERSK's picture
JERSK

   Unless something is 17000 years old don't use it or drink it or eat it. Hmmm. A volcanic rock diet maybe?

subfuscpersona's picture
subfuscpersona

Dear Mr. Lucy

Copyrite River Elderholly alone should have told you there was something missing.

Have a nice day.

:) :) :) :) :) copyright subfuscpersona :) :) :) :) :) :)

 

John M's picture
John M

Hi, I know that this post is quite old but I wanted to tell the original poster that farro is NOT Italian for iron — ferro is (from Latin, ferrum — As in ferrous oxide). The word farro comes from medieval Latin, farrum which means spelt.