Frequently Asked Questions: Soft White Wheat Berries
Hi Friend,
We want you to have the BEST results baking with our soft white wheat berries. To help, we’ve collected the most common questions we get about milling soft white wheat berries and answered them below.
Are soft wheat berries different than hard wheat berries?
The difference between hard and soft wheat berries is protein content. The more protein a wheat berry has, the greater the flour’s potential to create gluten (gluten is needed for rise in breads). Hard wheat berries have a higher protein content, making them great for yeast breads. Soft wheat berries have a lower protein content, making them perfect for recipes calling for baking powder or baking soda.
How are white wheat berries different than red wheat berries?
White and red wheat berries differ in taste. White wheat berries have a milder flavor, perfect for when you don’t want the flavor of the flour to over-power the dish (cakes, pies, cobblers, cookies, muffins, pastries). Red wheat berries have a nuttier flavor and are perfect for when you want a whole wheat taste (breads, rolls, biscuits, bagels).
If you have a reluctant convert to whole wheat flour, starting with white wheat berries will make the transition easier because of the milder taste.
What baked goods have the best results with soft white wheat berries?
You will have the best results with soft white wheat berries in non-yeast recipes. The lower protein content will result in a tender baked good. Really, these wheat berries are extremely versatile and can be used for pie crusts, cookies, cakes, pastries, muffins, quick breads, crackers, tortillas, cobblers, biscuits, etc.
How should I store my wheat berries?
There are only two requirements for storing wheat berries:
1. Moisture free
2. Bug and rodent free
Wheat berries can be kept at room temperature in a container with a tight fitting lid.
How should I store my freshly-milled flour?
Wheat berries are packed with essential nutrients, but as they are milled into flour the quality of the nutrients immediately starts to deteriorate. For the best flavor and greatest nutritional benefit, use freshly-milled flour right away. However, if you mill too much flour (or want to mill ahead), store freshly-milled flour at:
Room temperature for no more than 3 days
Refrigerator for up to 4-7 days
Freezer for up to 6 months
Make sure to use a moisture resistant container and store the flour away from direct light. Always check that the flour has not gone rancid before using (check for off odor).
Does flour from soft white wheat measure differently than other flours?
Yes, freshly-milled flour measures differently than other flours. In fact, when adapting all-purpose recipes for freshly milled, increase the flour by ¼ cup for every cup of all-purpose flour.
Can I use soft white wheat for yeast breads?
Soft white wheat can be used for yeast breads, but the results will not be as great. Because of the lower protein content, bread using soft white wheat berries will denser and shorter, even when adding additional gluten.
We hope this helps! If you have more questions about soft white wheat, please feel free to leave them in the comments below.
Best,
The Sieverkropp’s