Interesting article on wheat development

https://calgaryherald.com/life/food/the-surprising-ukrainian-roots-of-canadian-wheat/wcm/fd411b54-1b00-41ed-8ba8-a21e9264f777

http://tiny.cc/s2xruz

I've tried using Red Fife flour but with poor results. The USA 
equivalent to RF is Turkey Red.
Both are landrace, meaning there is a genetic variability in the wheats 
that allow them to adapt to a diversity of growing conditions.