Free Indeed Posted March 17, 2008 Share Posted March 17, 2008 Do you use the same wheat type for quick breads and yeast bread? I am trying to place my first order on a grain mill and bosch and just wondering what grains I need. :confused: Quote Link to comment Share on other sites More sharing options...
*anj* Posted March 17, 2008 Share Posted March 17, 2008 No. I use soft wheat for "pastry flour" ie. flour suitable to non-yeasted foods. I use either Prairie Gold or Bronze Chief (hard wheat) for yeasted bread. I get my wheat berries from Wheat Montana, and they have a pretty informative website. You can view samples of the different types of wheat berries along with brief descriptions of each type. Quote Link to comment Share on other sites More sharing options...
Adrianne Posted March 17, 2008 Share Posted March 17, 2008 I use soft white wheat berries for quick breads, cakes, cupcakes et cetera. Hard red/ hard white wheat berry mixes for yeast breads. You can use just hard red or hard white for bread. I like to mix them together. I have also used hard wheat for muffins when in a pickle. They are just a little dry. Quote Link to comment Share on other sites More sharing options...
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