12/04/2020
If you're buying wheat for your pantry or food storage, you're probably wondering what type of wheat to buy and what is the difference between the various types of wheat. So here's a simple explanation.
The general rule is that hard wheats are best for breads, rolls, and anything else that needs to rise because they are higher in gluten content. On the other hand, soft wheats are better for cookies, crackers, cakes, and other pastries, when you want a soft, crumbly texture. In addition, many people say that red wheats have a better flavor, while white wheats give you a better texture.
So which wheat you choose for your pantry and food storage should depend on what you will use it for.
Whole Wheat Bread, Rolls, and anything else that rises: Hard Red or Hard White Wheat are best because they have higher protein (gluten) content than soft wheats. The gluten is essential for trapping the fermentation gases from your sourdough or yeast, allowing the bread to rise.
Sprouting: Choose Hard Red or Hard White Wheat because soft wheats don't sprout as well as hard wheats.
Long-term storage: Hard Red Wheat is most common for long-term food storage because of its high protein and low moisture content. Hard White Wheat will also store well, but has lower protein content than Hard Red Wheat. Soft wheats are high in moisture, so they are not a good choice for long-term storage, because the moisture makes them go bad more quickly.
Cookies, cakes, crackers, pies, and other crumbly pastries: Use soft white or soft red wheat because they will provide a more soft and crumbly texture for your mouth-melting pastries.
Now you know what kind of wheat will meet your needs!
