Posts Tagged ‘soft’
TIP #3: Hard, Soft, Red or White – Easy differences.
The Wonder Mill
Here is a breakdown of wheat types and which recipe to use them:
~ HARD wheat is best for breads and items that require high rising.
~ SOFT wheat is best for pastries and flat breads such as pancakes, tortillas and biscuits.
~ Both types can be mixed equally to make a light texture for all purpose flour.
Color effects the flavor of the flour not the consistancy:
~ REDS will have a more 'nutty' (to me it's almost a bitter) flavor.
~ WHITES are usually just lighter tan or almost golden and have a smoother taste.
~ Both can be mixed equally to make a deliciously light bread without a bitter result.
Muffins, pancakes, cookies and biscuits can all be made from blending types and colors.
Loaf breads have the best result by using a HARD (either color) type only. It contains the most gluten for the rise of yeast bread.
Happy Milling!!
Best Blessings,
Donna Miller, Owner of MILLERS GRAIN HOUSE
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