Newbie Wheat Difference Question.

Discussion in 'General Food and Foraging Discussion' started by vn6869, Feb 17, 2011.

  1. vn6869

    vn6869 Afraid, very afraid

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    Have started stocking wheat. Now have Hard Red Wheat.
    What is difference between Hard Red and White?
    Is there a reason to get one over the other?

    Thanks in advance for any explanation.
     
  2. goshengirl

    goshengirl Supporting Member

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    Here's my understanding:

    The 'hard' wheats (red and white) are bread wheats. Hard red is nuttier tasting, and a little heavier, than hard white. Hard white is for making a whiter bread flour.

    'Soft' white wheat is for making cake flour.

    Others may be able to explain better - my info comes from reading up on it, and not from baking experience. ;)
     

  3. ajsmith

    ajsmith Well-Known Member

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    Thanks for asking that question, I been wondering that myself. Just haven't got around to asking yet :dunno:
     
  4. OrangeJuice

    OrangeJuice Starting Out Now

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    Just started storing and using wheat this year too.
    I use 2/3 hard white and 1/3 hard red in my bread recipes.
    If you are used to store bought bread, making it from all hard red is a real big change as the taste and texture is heavier. The white makes a lighter flour and a lighter looking / textured loaf.
    White is also good for pizza crust as well,,, just white, no red.

    I have some soft white also but have yet to play with that.
     
  5. UncleJoe

    UncleJoe Well-Known Member

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    White is also used in pastries for a lighter fluffier texture.