The modern wheat. Hard white wheat is the lighter, sweeter side of whole grain goodness! Best for: Sandwich loaves; Sourdough; Dinner rolls; Bagels; Flatbreads; Pizza dough; Also works well for sprouting, or as a hearty whole grain in salads, pilafs, and soups. Known for: Structure, chew, and rise with higher gluten (protein content around 11–13%) and slightly nutty flavor.
If you’re specifically going to be baking pastries that require fluffy, flaky goodness, we recommend our soft white wheat.
Please note this is not organic.
The modern wheat. Hard white wheat is the lighter, sweeter side of whole grain goodness! Best for: Sandwich loaves; Sourdough; Dinner rolls; Bagels; Flatbreads; Pizza dough; Also works well for sprouting, or as a hearty whole grain in salads, pilafs, and soups. Known for: Structure, chew, and rise with higher gluten (protein content around 11–13%) and slightly nutty flavor.
If you’re specifically going to be baking pastries that require fluffy, flaky goodness, we recommend our soft white wheat.
Please note this is not organic.
