The growing, harvesting and re-planting cycle of wheat for the production of food has evolved over millennia. The natural hybridisation or cross fertilisation of early hulled wheats would occasionally produce grains not enclosed in a rough outer husk, making them easier to harvest and therefore more desirable. The deliberate re-planting of these occasional un-hulled or naked grains would yield more plants of the same type establishing a crop that was easier to harvest and did not require removal of the hulls before eating. These early modern wheats stood erect with ears of grain that threshed easily and continued to evolve as farmers and plant breeders sought their most desirable attributes. Today’s modern wheat varieties, local growing conditions and either winter or spring planting, can determine the outcome of the wheat and if it can be used for bread making or for biscuits and cakes.
At Doves Farm we grow, source and mill the best wheat varieties for each type of flour to help you achieve the best results in your baking. Typically, this would be a mix of ‘hard’ wheats for bread making and blended ‘soft’ wheat for more general use.