What’s the Difference?

We conventionally grow our soft red wheat here in Bleckley County. Soft red wheat is an all-purpose flour. It has a low protein. It’s conducive for baking cookies, muffins, brownies, pancakes/waffles, breading, batter, brownies, and so on…. You can, however, mix our soft red flour with a hard wheat flour and bake nice pizza dough, buns, pasta, bread, etc. (If you’re a professional baker and are interested in knowing the protein and ash tested in our grain, we are happy to provide that for you.)

Hard wheat is grown typically in the northwest where there are harder winters than what we have. Hard wheat has a higher protein and, used exclusively, makes fabulous yeast products!

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