Bluebird FAQs

Frequently Asked Questions

Here you’ll find answers to the questions we hear most often. If you still have questions not answered please click the button below. We love to hear from you!

Contact Us

General Questions

  • Where are you located?

    We are located in North Central Washington at  19611 State Route Highway 20, between Winthrop and Twisp.

  • What is the difference between Bob's Red Mill Farro and Bluebird Grain Farms Emmer Farro?

     

    The term “Farro” can be confusing because it is not strictly regulated, and different companies may use it to refer to various types of ancient wheat. Here’s why Bluebird Grain Farms’ Emmer Farro stands apart:
    Clarity in Identification: Unlike some brands, such as Bob’s Red Mill, which only identify their Farro as a general wheat without specifying the genus and species, Bluebird Grain Farms clearly labels our Farro as Triticum dicoccum, a single-origin Emmer varietal. This ensures transparency and lets you know exactly what you are purchasing.
    True Whole Grain: Our Emmer Farro is never pearled, meaning it retains its bran and germ, delivering superior flavor and nutrition as a true whole grain. Pearling removes the most nutrient-rich layers, which is a common practice for many imported Farro products.
    USA Grown,  Sun Cured, De-hulled to Order: Bluebird Grain Farms grows Emmer Farro on our family-owned, certified organic farm in the USA. Unlike imported products, our grains are sun-cured in the field and de-hulled to order for maximum freshness. This is a powerful tool to pull nutrients, naturally, from the soil.
    Superior Nutrition: Our Emmer Farro is exceptionally high in protein, ranging between 16-20% depending on the growing season, which is significantly higher than many other Farro products on the market.
    Support a Family Farm: When you purchase from Bluebird Grain Farms, you are directly supporting a family-run, vertically integrated farm, not a corporate conglomerate. We take pride in every step of the process, from growing to packaging, ensuring top quality and sustainability.
    When you choose Bluebird Grain Farms’ Emmer Farro, you are not only enjoying a delicious and nutritious ancient grain but also making an informed choice about its origin, quality, and the values behind the product.

  • Do you sell at any Washington State farmers markets?

    After many years of traveling to various Farmers Markets in the Seattle area Bluebird Grain Farms is no longer attending any farmers markets. Our focus is direct farm sales through our online  retail store and wholesale accounts throughout the country.  If you are in the area please visit our small storefront at our farm or  visit our online shop.   If you are interested in wholesale sales please fill out the form in our wholesale portal.

  • My doctors and dietitians are insisting that I eat steel-cut oats for health and weight loss and that your Old World Cereal Blend product is not the best for me. I love your product but how do I answer their claims about steel-cut oats?

    Our Old World Cereal Blend is a 50/50 blend of our heirloom rye and cracked emmer farro. Eating rye has been linked to weight loss. Rye tends to give you a feeling of fullness hence making you eat less.  Additionally, like oats, both rye and emmer have a low glycemic index.

    Emmer is also superior in nutritional value to steel-cut oats. It is high in b vitamins, fiber content, essential amino acids, and critical trace minerals such as manganese that can’t be found in other grains. Because, however, there is not a lot of formal  nutritional data on whole-grain emmer, your doctors are focusing on the data they do have access to. Here is a very interesting article on the nutritional benefits of ancient wheat that may help you convince them:  https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12262.

  • Do you ever provide discounts? I’m a huge fan, but I would like to reduce the cost due to cross-country shipping.

    YES! We have an e-mail list specifically designed for special promotions. You can sign up for promotions  at the very bottom of our home page to receive current promotional offers for our online retail store.  We try to send out at least one promotion per month.  We do not sell or share our email list. You can always unsubscribe.

  • I love your flours but cannot find it in any of the grocery stores. Can you tell me where I can purchase them?

    We currently do not have a store locator on our website.  We have strong distribution in the Pacific Northwest, particularly in the Seattle and Portland area.  Many natural food stores and food co-ops in Washington and Oregon carry some of our products. You can also buy direct via our online store.  We mill  our flour fresh to order, which is a very unique option.  Please send us ">an email of where you are located and we will do our best to let you know if there is a store in your area that carries our products.

  • Where do you get your seed to grow farro?

    We have been growing our Emmer seed stock from 2004.   Today, along with our partner farm, we continue to grow this original stock.  Our  Emmer seed stock came from the Montana State University research station in the late 1990s- most of their varieties were sourced from the World Seed Bank. Many of the Emmer varieties, including our own,  came from  the fertile crescent region of Mesopotamia.

  • What process do you use to mill your grains?

    We use a hammer mill to produce our flour and cracked grains. This type of mill produces a higher very consistent whole grain flour and maintains a low flour temperature for optimal performance.

  • What does the Regenified Certification Mean?

    Regenified uses a 6-3-4 Protocol is a comprehensive assessment that evaluates up to 65 data points including soil health, water cycling, biodiversity of plants, animals, birds, pollinators, insects, livestock’s ability to express natural instincts, the use of agricultural inputs, as well as fuel and energy use.  This certification is just one more way for us to prove to the consumer that we take soil health seriously.   We find so many brands that promote themselves as regenerative, but are they really? You can read about this rigorous and comprehensive certification on the Regenified website.  

  • What is Freekeh?
    Traditional Freekeh is an ancient grain originating from the Middle East, historically made from varieties such as Einkorn, Emmer, or Spelt. The process involves harvesting young, green wheat and roasting it over an open flame, which imparts a distinct smoky flavor. The practice of harvesting the grain while green was primarily to avoid the difficulty of dehusking. As these ancient wheats mature, their husks become tightly bound to the seed, making manual processing labor-intensive. By harvesting the grains at this earlier stage, the husk is thinner and easier to remove through roasting. This roasting process not only facilitates husk removal but also helps to preserve the grain’s nutrients. Freekeh has been a staple food for thousands of years and is commonly used in dishes such as soups, salads, or as a nutritious alternative to rice.
    The Freekeh that I see on the market today is Durum Wheat (not an ancient wheat nor harvested green).  Durum wheat is roasted (similar to a coffee bean)  then cracked in a variety of grinds. It basically is Bulgur wheat. It simply is not possible to make ” Freekeh” on an industrial scale because green wheat has to be harvested by hand then put over an open flame.

Baking with our Flours

  • My family is attempting to go “hybridized wheat” and bad-gluten free. We bought a bread maker and want to try the original ancient heirloom grains. What variety do you recommend for us?

    The oldest varieties we carry that are considered “ancient wheats” which includes:  Einkorn, Emmer, and Spelt.  Their tight husk defines their ancient primitive origins.

    Our heritage wheats and rye date back 80 to 300 years.  Our Heritage Rye and Sonora White Wheat are considered  landrace varieties – their natural genetics remain and they has been cultivated in the same region for over 100 years.    Our hard red wheat and hard white wheat are older public varieties that date back to the 1950’s.  None of our grains are considered “modern hybridized” varieties.  All of our grains are open-source, open- pollinated, non patented varieties.

  • I’ve been using your Emmer whole-wheat flour in my bread. I was looking at a recipe in an issue of The Art of Eating that uses Farro. They suggest a Farro Piccolo versus the Farro semi Perlato because it has the entire coat of bran remaining. How might this compare to your Emmer Farro?

    Farro Piccolo, referred to as small farro in Italian, corresponds to einkorn and is known for its faster cooking time compared to emmer farro. Meanwhile, farro semi-perlato, or pearled farro, undergoes a process where some bran is removed to expedite cooking, albeit at the expense of reduced fiber and nutrient content. It’s important to note that semi-pearled grains can encompass both Emmer and Spelt varieties. Emmer, with its culinary origins rooted in Italy, is the predominant variety associated with the term “farro.” Our emmer farro and einkorn farro remain true whole grains, never undergoing the pearling process.

  • Would you please tell me if there is anyone that is using your products to make whole grain bread and/or crackers?

    We have lots of loyal customers who bake whole grain breads and crackers with our products. Please go to our recipe page and filter “crackers” and you should find a few recipes there.

    All of our flour is 100% whole grain because we believe in keeping the nutrients in! Keep in mind that whole grain flour is much denser than processed flour. You will find that it absorbs moisture and generally you will have to add 1/4 to 1/2  more moisture than what your recipe calls for.  Also, when baking quick breads (biscuits, pancakes, etc.) make sure to use an acid such as buttermilk, yogurt, or lemon juice. This helps give whole grain breads a lift.

  • We were told that Farro flour makes a superior pizza crust. It is apparently widely used in Naples. My husband usually uses Caputo “00” flour. I am not sure if the Farro flour is too dense for pizza dough and will need more moisture because of the composition of the grain. What do you think?

    Emmer Flour performs differently than Caputo 00 Flour. Caputo 00 is a highly processed, refined flour, generally made from high protein wheat such as  hard white. The “00” refers to the size of the screen on the mill. The germ and the bran is extracted from 00 flour and it is milled into a fine grind. Our Emmer Flour is whole grain flour; it contains both the germ and the bran.  Generally when baking with Emmer Flour more moisture is needed, for every 1 cup of water recommended I usually add 1/4 cup more. Emmer Flour yields a flatbread pizza crust that reveals a rich nutty flavor. If you want your dough to have some rise to it you can combine Emmer Flour with the “00” flour. Our favorite combination for pizza dough is 2 cups of our Pasayten Hard White Flour and 1 Cup Emmer Flour.

  • I am new to heirloom wheat and don’t have any idea where to start. What is the best heirloom wheat to use to bake bread, cake and other pastries?

    I would recommend starting with our Emmer or Einkorn flour. It is very nutritious. Emmer flour is dense. You may need to add a little more moisture to your recipe. The Emmer flour is wonderful in  baked goods such as coffee cakes, brownies, or as an additive to breads for flavor and nutrition. Einkorn flour performs like a whole wheat pastry flour. It is a soft flour, low in gluten with a very mild flavor. We love it in crepes, cakes, cookies, and muffins. For a classic “whole wheat loaf,” we would recommend starting with our Hard Red Wheat. Our Hard White Wheat is great for cookies and cakes. All of our flour is whole grain flour, which means the germ and bran are in the flour (the nutrition). All of our flours can be used for breads.

  • Could you advise me which of your flours would be most suitable for baking basic bread in a bread machine?

    All of our flours can be used in a bread machine. Our Methow Hard Red Wheat and Pasayten Hard White Wheat flour both have the highest gluten content and are used most commonly for yeasted breads.   Our Hard Red is most often used for breads but our Hard White is also just as useful with a milder flavor. The Hard White is in a fine grind so it’s a little more versatile than our Hard Red, which is in a medium grind.  Our ancient grain Spelt Flour also yields a beautiful whole wheat loaf with a rich malty flavor. All of our flour is 100% whole grain flour – meaning the germ and bran are in the flour and it is minimally processed to garner the nutrition.

  • How do I revive my sourdough starter?

    Reviving refrigerated starter:

    1. Remove Sourdough starter from refrigerator. Feed the starter with roughly equal parts flour & water (about 1/3 of the volume of your starter), mixing well. Cover with coffee filter & secure with elastic band.
    2. Place in a warm spot for 12 to 24 hours. During this time you should begin to see bubbles, as your starter awakens.
    3. Feed the starter again, and let sit for 6 to 12 hours. You should now have a lively starter again. All that is left to do is build it up to the quantity you want for your recipes with once or twice daily feedings.
  • How do I use the sourdough starters that you sell ?

    Our sourdough starters are dry cultures that won’t be activated until you feed them with flour and water. Here’s what you will need:

    one quart canning jar or other glass jar
    coffee filter or paper towel to cover jar, and elastic band to secure cover
    wooden or plastic spoon
    1/4 cup whole wheat flour
    1/4 cup lukewarm water (filtered, spring or well water is ideal)
    1 packet sourdough starter culture
    Activate your starter culture:

    Put 1/4 cup water into jar. Sprinkle the starter culture over water, allow to sit for a few minutes to soften, then stir again. Add the 1/4 cup flour, mixing well and stirring vigorously. Cover the jar & secure with elastic band.
    Allow to culture at room temperature (68 to 78 degrees is ideal) for 24 hours. Choose a draft-free spot, out of direct sunlight, where your sourdough won’t be disturbed. While not necessary, stirring again once or twice during this 24 hours will help get things going.
    After 24 hours, “feed” your starter with 1/8 flour and enough water to make a thick pancake batter-like consistency (about 1/8 cup). Stir well to incorporate. Allow to culture as before. Continue to feed 1/8 cup flour & water daily (you can also divide feeding into two 1/16 cup feedings to help encourage activity & avoid stagnation). In about 2-4 days you should start to see tiny bubbles on the surface. This means your culture is “waking up”. Soon after, you should see more activity, especially when stirred. It can take several days, depending on temp and density of flour used. Once you see activity, you’re ready for action!
    When your starter is activated, continue with daily feedings of roughly equal parts flour & water (to make a consistency like heavy pancake batter). Frequent small feedings will keep your starter active and will increase volume more quickly for baking (amount of starter needed depends on your recipe). As you use your starter in recipes, always remember to reserve some back as your continuing starter. If you plan to use it frequently, keep it in a warm place and continue with daily feedings. If it will be awhile until you use it, store it in the refrigerator in a covered jar or container. This will put your starter to “sleep”, requiring less attention until you’re ready to use it again. While refrigerated, feed your starter weekly to keep it happy.

  • What hydration ratio should I use in my artisan bread with Bluebird whole grain flours?

    Hydration ratios are much different with whole grain flours. When using whole wheat flour, you can increase the hydration level by 5–10% because whole grain flours absorb more liquid than other flours. For example, if you’re using a 50-50 mix of bread flour and whole wheat flour, you can calculate the ideal hydration by multiplying the percentage of each flour by its ideal hydration and adding the percentages together. For example, if bread flour has an ideal hydration of 73% and whole wheat flour has an ideal hydration of 90%, then the ideal hydration for a 50-50 mix would be 81.5%.   You can find more information in this book,

    • “Whole Grain Breads” by Peter Reinhart: This book provides an in-depth understanding of whole grain baking, including hydration ratios, and how they differ from white flour baking.
  • What variety is your Methow Red Wheat?
    Marquis Red Wheat is considered an old variety of wheat. It was developed in the early 1900s in Canada. Marquis is a cross between a Hard Red Calcutta wheat and a Red Fife wheat, with Red Fife being one of the oldest known wheat varieties in North America.

    Marquis gained popularity because of its excellent milling and baking qualities, as well as its relatively early maturation, which made it well-suited to the shorter growing seasons in Canada and the northern United States. While Marquis is not as ancient as grains like Einkorn or Emmer, it is regarded as a heritage or heirloom variety due to its historical significance and its role in early 20th-century agriculture.

Gluten & Allergy Information

Storage and Freshness

  • When do you mill your flours before shipping?

    Each week, we clean our grains on Monday and mill in small batches on Tuesday and Wednesday. When shipped, your flour/grains have been cleaned and processed within 3 to 4 days of the ship date. It is ideal to use within 30-40 days because it is FRESH. After 30-40 days it begins to lose the fresh milled flavor due to oxidation. As long as it is stored in a dry cool place, however, it will not lose nutrition or go rancid for up to 6 months, but it does lose its fresh milled flavor. Some bakers claim that after 14 days of oxidizing the performance is better, but again you lose the fresh milled flavor.

    If we don’t have your product available from that week’s milling, it will be shipped/processed on the following week/milling schedule. This generally only happens with larger flour orders of 25 lb. or more.

  • How do I store whole grain emmer? How long can I store whole grains?

    Whole grain emmer (and all whole grains for that matter) should be stored in a cool, dry, air tight container. If you live in a humid environment we recommend that you store whole grains (that are not going to be consumed within a few months) in the refrigerator or freezer. Whole grains have their own natural storage capsule; as long as they are not cracked open and exposed to air (oxidation) they will remain viable whole grains (seeds) for years and be perfectly edible!

  • How long can I store your flours?

    It is ideal to use our flour within 30-40 days because it is FRESH. After 30-40 days it begins to lose the fresh milled flavor due to oxidation. However, as long as it is stored in a dry cool place it will not lose nutrition or go “bad” for up to 6 months. We do not recommend that you store fresh milled flour in the freezer. We go to great effort to clean and mill grains each week so that you can enjoy the fresh milled flavor. If you store fresh milled flour in the freezer, it sucks out the moisture, leaving an off flavor.

  • How long can I store your cracked emmer and the Old World Cereal blend?

    Our cracked grains have the best flavor if eaten within 3 months, but can be safely stored for six to nine months if kept in a cool, dry location in a sealed container.