Comments on: Grainology: Hard and Soft White Wheat

By: Kelsey

Kelsey — Fri, 11 Aug 2017 00:26:41 +0000

In reply to Paige. Hi! Soft white is best for cakes/cookies/muffins, etc. When I use it I use it along side hard white or hard red for my bread. I just doesn't rise as well or make as fluffy a loaf.

By: Paige

Paige — Wed, 09 Aug 2017 14:21:17 +0000

Hi. I am trying to change a bread roll recipe that I use to make with all purpose flour into freshly ground whole wheat. My idea has been to use soft white, because I thought it to be more like an all purpose, but am I wrong? Can I NOT use soft white for yeasted breads?

By: Kelsey

Kelsey — Thu, 20 Oct 2016 20:31:32 +0000

In reply to Amber. I would! The red has a strong flavor that a lot of people don't like, and the soft white I would keep just for using when you bake. you can use any flour in a recipe with the starter, but for the actual feeding of your starter, pick one and stick with it! The starter doesn't like too much change with what it gets fed. Picky little thing . . .

By: Amber

Amber — Thu, 20 Oct 2016 19:24:45 +0000

So, if I grind my own wheat to use with your sourdough starter, should I use the hard white? I have hard and soft and even some red, but am still new to grinding my own, and not sure how using it as sourdough will possibly change it. Thanks!

By: Kelsey

Kelsey — Fri, 23 Sep 2016 02:29:25 +0000

In reply to Lorene preziosi. I get mine locally from a seed company. So it isn't a certain brand that I have ordered online, just from someone we deal with locally. Azure Standard and Pleasant Hill Grain both sell bulk grains though if you are looking for an online source. Honeyville grain has some as well I believe.

By: Lorene preziosi

Lorene preziosi — Thu, 22 Sep 2016 22:19:10 +0000

What brand of hard white wheat do you use ?