How Well Do You Know Your Wheat??

Wheat is Wheat, right? Well, yes and no. In an emergency situation, you really aren't going to care if you have a certain kind of wheat...you'll just eat what you have. But, on a regular day, it may be helpful to know which wheat is good for what kind of baking you are doing.

Look at the list below and see what will suit YOUR needs the most!!

1. Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.

2. Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.

3. Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins.

4. Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.

5. Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.

6. Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta and bulgur.

***Hard RED Wheat & White Wheat are available at the LDS Storehouse/Cannery...but I don’t know what “season” they are.