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Afraid, very afraid
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Discussion Starter · #1 ·
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.
 

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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. ;)
 

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

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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.
 

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