~ Wheat ~

There are 5 primary classifications of bread wheat grown here. They are: Hard Red Spring Wheat, Hard Red Winter Wheat, Soft Red Winter Wheat, Hard White Wheat and Soft White Wheat. The differences are determined by hardness, growing season of course and color. Hard and Soft not only refers to the actual hardness of the kernel but also to the kernel's protein content. The hardest wheats generally contain more protein and fewer starch granules. For the baker, this means that hard wheat flours produce doughs capable of the greatest gluten development. These hard or strong flours are ideal for bread. Hard wheats are grown where rainfall is low and the soil is more fertile. More tomorrow ... ~ Chef Wilkinson ~