Let鈥檚 start with modern wheats: 馃敤 Hard wheat varieties are high in gluten, and most suitable for leavened bakes like bread, pizza dough, buns, etc. The most common ones are hard red and hard white. Hard red is dark in color and heavier in flavor, and white wheat is the opposite: light in color and light in flavor. Choosing between them is a personal preference, I prefer hard white for my 100% freshly milled bakes, but hard red for my combo bakes (freshly milled // stoneground flour). 馃尭 Soft wh
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Let鈥檚 start with modern wheats: 馃敤 Hard wheat varieties are high in gluten, and most suitable for leavened bakes like bread, pizza dough, buns, etc. The most common ones are hard red and hard white. Hard red is dark in color and heavier in flavor, and white wheat is the opposite: light in color and light in flavor. Choosing between them is a personal preference, I prefer hard white for my 100% freshly milled bakes, but hard red for my combo bakes (freshly milled // stoneground flour). 馃尭 Soft wh
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