Soft White Wheat, Hard White Wheat, and Hard Red Wheat
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
Showing posts with label grains. Show all posts
Showing posts with label grains. Show all posts
Monday, October 25, 2010
BlogShare: Tennessee Preppers post on Grains
Soft White Wheat, Hard White Wheat, and Hard Red Wheat
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
It's really not that hard to know how to use the different types.
A basic rule of thumb to remember is this:
If your recipe calls for flour and BAKING POWDER - use SOFT WHITE WHEAT. This would be items like cakes, cookies, muffins - most sweets or dessert type items you want to bake that are supposed to be light and fluffy.
If your recipe calls for flour and YEAST - use HARD WHITE WHEAT. This produces a wheat bread (or pizza dough or the like) that is lighter in texture and closer to what most people are used to from the grocery store when they think of wheat bread.
If you want a artisan-type bread that is heavier - you'll use HARD RED WHEAT. Most times that I've made bread using freshly ground hard red wheat, I mix the flour with a hard white wheat flour so the dough will rise properly and will be a little lighter.
If you have recipes for artisan-type breads that are hard and crusty - hard red wheat will usually work really well for you.
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grains
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