Cilla asked about the difference in protein in hard red vs. hard white wheat.
Bob’s Red Mill has a great article here on the differences. There’s also a “test loaf” recipe. It’s a simple loaf and would be great to try different types of wheat.
I rarely use 100% hard red any more. I mostly use a combination of hard red/hard white but when I’m making dinner rolls, my preference is prairie gold. I am lucky to be living in an area where I can buy these various wheats locally but there are places these can be ordered.
Cilla mentioned Pleasant Hill Grain and that is a source I used for years but . . their prices seem to be quite a bit more lately. I now mostly order from Honeyville.
Elle says
I live out West and Bob’s Red Mill is located in Portland. I buy their whole wheat 25# bags. It’s hard red. I’ve not tried another WW flour in at least 20 years.
Cilla says
Thank you, Judy. That article from Pleasant Hill was very informative. I agree, they have increased their prices so I will order from Honeyville today. I LOVE my Komo grinder.
Linda Garcia says
I live in the West and Wheat Montana Farms is my go to for getting various types of wheat in quantities.
judy.blog@gmail.com says
That’s my favorite but I have to buy it where I can find it. Lucky you!