The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Desert Durum

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dabrownman's picture
dabrownman

Desert Durum

Southern AZ and CA grows a durum variety to the tune of of 300,000 tons in AZ alone, that is considered the best Durum grown in America that has a dark yellow color, large kernel, low moisture, high protein with the highest gluten.  Almost all of it is exported to Italian pasta makers because of the high gluten and low moisture (for less shipping), but some is kept at home for a Phoenix area pasta maker and a few bread makers if you know a grower or someone that works at the pasta company.  IF you can find some, it makes excellent durum bread.  Here are some links that will tell you more - Happy baking.

http://www.tucsonweekly.com/tucson/fields-of-arizona-gold/Content?oid=1872196

http://www.azcentral.com/style/hfe/food/articles/2012/07/23/20120723most-arizona-grown-wheat-shipped-italy.html

http://www.arizonagrain.com/index.cfm?show=10&mid=9

 

bob@bfrazier.com's picture
bob@bfrazier.com

Yeah, this is just dumb.

Arizona produces fifty million dollars worth of durum wheat annually, our third largest crop, but I would have to send off to Italy to buy a 50 pound sack of finely ground durum flour, or buy it for $3 a pound from King Arthur?

There has to be a local source, anyone? Anyone?  Anyone??

 

Thanks

 

 

dabrownman's picture
dabrownman

was long gone, I got a pound of DD berries from the local  Phoenix pasta maker but that was only because he was an old customer and I knew him well'  I tries to get a farmer to grow it this year and have it milled at Hayden Milling in Tempe  - the best laid plan.  Sadly, no one could even get the seed and those that have it won't even let a little bit go to another farmer.  It's like dope or something.   So I will try to get some more berries within the next week and if i have to -  grow it myself and get rich :-) 

bob@bfrazier.com's picture
bob@bfrazier.com

An original news report on the opening of the "new" Hayden mills said they would be milling Duram, but if you go to their site curiously they don't even mention it. What they do mill is ridiculously high priced anyways, like 10 bucks for 2.2 pounds of red fife flour. Meanwhile we ship it to Italy to be mixed and milled and sold back to us?

There are thousands of tons of this stuff grown locally and sold by the TON, and it is a quality flour, so why isn't somebody milling it at a reasonable price?