Newbie Wheat Difference Question.

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

  1. vn6869

    vn6869 Afraid, very afraid

    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

    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

    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

    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

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