Chiddam Blanc is an easy theshing soft spring wheat. Described in Vilmorin, Les meilleurs bles, 1880: “was obtained and propagated by M. Garnot at the farm of Villeroche near Melun (SSE). Comparable to a winter wheat in size and fullness.
From Barn Owl Bakery: “Originally brought out of the seed banks by Monica Spiller in California, Chiddam Blanc is a 1927 French selection of a British landrace wheat. Classed as a soft or medium white spring wheat, we absolutely love the flavor of this grain and use it in all of our pastries and mixed into our whole grain doughs to lighten and sweeten the bread.”
We received our original seed stock from Barn Owl Bakery.