Description
A staple for your grain pantry, this wheat is the same nutritionally as hard red, high in protein and a good performer like hard red, but mellow in flavor compared to the earthy robustness of hard red. When adding in ancient grains, delicate low gluten grains, or no gluten grains, hard white spring wheat is a wonderful foundation to produce a nicely risen, well structured loaf of bread. It is also a good base grain when adding in nuts and dried fruit, cheeses, olives and herbs to make delicious breads of limitless varieties. Note that hard white wheat is different from soft white wheat which is lower in protein and good for pastry and baking, while hard white is great for all types of yeast or sourdough bread.
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