Tip #1
Look for wheat with a protein content of 12% or higher. I believe the LDS Cannery's wheat is 12% , Honeyvill Grain is 12% or higher and Prairie Gold Hard Spring White Wheat(sold at Bosch Kitchen Centers and sometimes at Walmart) is 15-16%.
Tip #2
Moisture content should be 10% or less for optimal storage. All of the previously mentioned suppliers sell wheat with >10% moisture.
Tip #3
The wheat should be clean and free from living insects and foreign matter. (The company you buy it from should be willing to verify the quality of the wheat).
Tip #4
Understand the different kinds of wheat.
For example, you might see Hard Winter and Hard Spring Wheat...what is the difference?
- Hard Spring Wheat has a higher protein content than Hard Winter.
- Hard Winter Wheat is planted in the fall, remains dormant in the winter and is harvested in the early summer.
- Hard Spring Wheat is planted in April or May and after continual growth is harvested in late summer.
- Hard Spring Wheat has stronger gluten.
What about the difference between Hard Red and Hard White Wheat?
- "Hard white wheat was developed from hard red wheat by eliminating the genes for bran color while preserving other desirable characteristics of red wheat. Depending on variety, red wheat has from one to three genes that give the bran its red cast; in contrast, white wheat has no major genes for bran color. The elimination of these genes results in fewer phenolic compounds and tannins in the bran, significantly reducing the bitter taste that some people experience in flour milled from red wheat. Nutritional composition is the same for red and white wheat." ~ The Fresh Loaf
There is also Soft White Wheat available, it is good for cakes and cookies but does not have a high protein content, so it doesn't store as long.
Which to store is a matter of preference...I personally prefer Hard White Spring Wheat. Others love the red. What is your favorite?
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