NEWS ALERTWe are OUT of Prairie Gold Hard White Wheat. OUT. We are making waffles now with soft white (Pastry flour).....This is funny. I think I planned our yearly grain order fairly close. New grain has been ordered. I guess I'll not do a BIG bread baking day this weekend. I'll make a few loaves to get us by.....
To beef up the nutrient value of white flour you can add soya flour, dried milk, wheatgerm or bran. Or a combination of any of those.
ReplyDeleteNuts and seeds help too but may affect the recipe.
It's still fresh ground flour - just from a white wheat vs a red wheat...higher protein content.
ReplyDeleteJust heard our wheat order is HERE...YES. Now to figure out when to pick it up. LOL
You have a soft white flour that's good for pastry yet still wholewheat! Wow! I wish we did!
ReplyDeleteDorothy - are you able to buy grains to grind in England?
ReplyDeleteThis is a soft white that you buy in the berry form and then grind. It is the same as King ARthur's whole white wheat pastry....but ground at home...and it does work well.....heavier than the bleached stuff in the store but MUCH lighter than the red wheat that most associate with "whole wheat".
I used to think whole wheat grinding meant "grind the hard red" but I've branched into all sorts of grains now and really the heard white, soft white are wonderful and each does give different results. The hard white is GREAT for bread - still whole wheat but lighter and no "bitter" taste that some complain of.
I finally met a local person who grinds her own grain and makes her own bread! She's invited me over some time to make bread with her! I can hardly wait!
ReplyDeleteThis will be fun, Cindy!
ReplyDelete