Khorasan Flour
Provenance Single Origin Khorasan Flour is milled from Khorasan wheat grown by Michael Heinrich at Lyndoch, in the Barossa Valley of South Australia. What makes Khorasan exceptional begins long before the wheat is planted. The strength of today's flour is built over years of careful soil building, crop rotation and long-term planning, and every bag is traceable back to the Heinrich farm.
Khorasan rewards a different approach to dough. As a close relative of durum, its gluten is generous and notably extensible, responding to extended autolyse and a gentle hand rather than intensive mixing. The dough runs at lower hydration than a modern hard wheat and holds its structure through long fermentation without tightening. As fermentation progresses, the grain's natural sweetness opens out into buttery, nutty, gently honeyed aromatics, and the crumb sets to a deep golden colour that comes directly from the wheat.
Our Ancient Grain
Khorasan is one of the oldest cultivated wheats still grown today, an ancient grain that modern breeding largely passed by. Botanically Triticum turgidum subsp. turanicum, it is a tetraploid wheat that traces back to the Fertile Crescent, carrying four sets of chromosomes rather than the six found in modern bread wheat. The kernels are roughly twice the size of a modern wheat berry, and the grain naturally carries more protein, lipids and minerals than modern wheat as a consequence of what it is rather than what has been done to it. The deep golden colour comes from carotenoid pigments, the same family of compounds found in carrots and sweet potatoes. The full grain is fine-milled and chilled to protect its natural oils and delicate aromatic compounds, so the integrity of the grain arrives at your bench.
Khorasan is single origin, all natural, non-GMO and chemical free. Nothing added, nothing compromised. When you choose Provenance Khorasan, you're working with the culmination of the Heinrich family's dedication to their land and their craft.