Differences Between Hard Red Wheat & Hard White Wheat

Differences Between Hard Red Wheat & Hard White Wheat | Which Wheat is Best?

Рет қаралды 12,499

Күн бұрын

Not sure what the difference is between hard red wheat and hard white wheat?
In this video I discuss the differences between the two, which one does best in what recipes, and how I like to use them!
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Пікірлер: 81

@BulletproofPastor Жыл бұрын

I find hard white an excellent choice for sourdough. I get a consistent sandwich loaf and it develops that sourdough “tang” when I let it rest overnight in the refrigerator before baking.

@susiet2150 Жыл бұрын

That’s good info. Thanks!

@sherriscreativemind 7 ай бұрын

Thanks for that comment!

@sheila7814 Жыл бұрын

I like to use 1 c red, 1/2 c white and 1/2 c spelt or Einkorn. Then I sometimes look at the spelt and say…. Hmmm. Maybe a little more spelt, so I add about 1/4 c more. [2 and 1/4 c of different types of wheatberries]My tummy does better with that. Also…. Thanks for introducing me to this! I have been doing it about a month, 2 loaves a week, and one slice a day has fixed my “missing gall bladder” issues. Honestly, it has been so wonderful and I am feeling healthier all ready. ;) Wish I had known about this years ago.

@GrainsandGrit Жыл бұрын

That is such wonderful news to hear!! It’s amazing how just changing up ONE food can make all the difference. God’s ways are best!

@anasazirose 5 ай бұрын

So that's 5/4....

@sheila7814 5 ай бұрын

@@anasazirose YEP…. Sorry…. Had a typo. Guess I am getting old….. Will go back and edit it. I use two full cups plus a little more (about 1/4 more cup) of Wberries. [SO: 2 1/4 total cups]…………1cup of red, 1/2 spelt or Einkorn, 1/2 cup white and I usually add more spelt or Einkorn. They taste nutty and I like it in the mix. The total amount of wheat berries I grind is 2 and 1/4 cups.

@knowandgrow4life Жыл бұрын

I just recently discovered your channel, and you have become one of my favorite KZfaqrs! Your spirit is so down-to-earth. You are a blessing to those of us who are taking our health seriously. I own a mill and have dabbled in bread-making in the past. In my effort to be more consistent, I still struggle with some loaves coming out crumbly, so I'm still learning. :) Again, thank you. May God bless you in all your endeavors!

@GrainsandGrit Жыл бұрын

Aw so glad to have you here!!!! Happy milling!!

@Noniofseven Жыл бұрын

I buy from Azure Standard, thanks to your recommendation when I first discovered this wonderful world of freshly ground grains! No complaints ever!

@tamichildofGod8249 6 ай бұрын

I love that you save the pickle jar to reuse. I bought a gallon of pickles just for the jar lol

@GrainsandGrit 5 ай бұрын

Haha, awesome

@ColleenH38 Жыл бұрын

I love combining them as well!

@malloryfay7964 Жыл бұрын

Thanks for this so much!!!

@GrainsandGrit Жыл бұрын

You're so welcome!

@veatplants6721 Жыл бұрын

Very helpful advice, Felicia. Thank you. Side note, your video is the first Y.T. video ever that I have seen, where the music did not drown out the person speaking. Well done! It was so subtle, I didn't notice at first, but it was a very nice touch. Wish others could learn this, too.

@GrainsandGrit Жыл бұрын

Wonderful!

@lilaholland5764 Жыл бұрын

Love the 50/50 Sandwich Bread Recipe. Using all white for my children's families as I introduce them to freshly milled breads...

@gracef244 Жыл бұрын

Good video, Felicia. Helpful. Hard red is easy to get from local farmers out where I am. Hard white is another story. I'm reluctant to go to other retailers for hard white because the price will be triple what I already pay from my farmer. But I have loved it when I've had it. If I want the organic grains (which frankly is the way to go) then I have to drive out into the city, and only buy 5lbs at a time. I tend to stick to my hard red for everything these days. Praying some organic farmer out here will grow hard white!

@chevyguy6961 11 ай бұрын

I go 50/50 with the red and the white hard wheat when I make bread. 60/40 hard red to soft white for all purpose flour that mimics the King Arthur A/P Flour.

@zakkrueck2362 7 ай бұрын

i just discovered your channel as i will be milling my own millet and making various flatbreads (turkish, indian, etc.) it is a bonus that you are a prepper!

@GrainsandGrit 6 ай бұрын

Welcome aboard!

@kathyfifer7966 Жыл бұрын

I mill 50% hard white with 50% spelt, that has become our favorite. Bur, we love it all.

@DoubleQz 6 ай бұрын

Thanks for the video. Looking forward to using my wheat berries. I bought from Azure standard. I will be making a loaf soon. I have a hand crank mill that I will be using. Hopefully I will be able to upgrade later this year to a motorized mill.

@GrainsandGrit 6 ай бұрын

Exciting!

@sal4gal Жыл бұрын

I adore your videos and emails ❤️! The email today about your 6 week experience and losing weight was great. I am an old grandma and was raised on home made ww bread, my father would not allow anything made with white flour in our home and as a result I LOVED white wonder bread 😂. Soon after marriage I came to my senses ❤. Yes, God intends us to eat healthy grains, beans, fruit and veggies!

@GrainsandGrit Жыл бұрын

Haha, that white wonder bread won't love you back. Thanks for the comment!

@twannal4294 Жыл бұрын

I love adding red fife wheat to my hard white wheat when baking sourdough breads

@rebeccaleman5545 7 ай бұрын

I just started to mill my own flour. I found that mixing the two makes a really good bread my husband will eat. He's so picky.

@GrainsandGrit 7 ай бұрын

kzfaq.info/get/bejne/pbNmnpCZ2dW0aGw.html

@ginarendon4275 Жыл бұрын

Yep half and half for my loaves

@arlo6345 Жыл бұрын

Thanks for this video. I agree with you on all points. Just wondering, why do you prefer yeasted breads over naturally fermented (sourdough)?

@briansohl Жыл бұрын

I have a recipe for a 75% Hard Red and 25% Hard White honey bread that I can use either method of yeast or natural fermenting. I like the acidic flavor and texture of the natural fermented bread but, when they call and tell me we need six loaves tomorrow for a church feed I get out the yeast because yeast bread takes less than half the time of naturally fermenting. It also gives a more consistent rise to the dough so all six loaves have a nice rounded top that people like to see.

@nunyabizz50 11 ай бұрын

my favorite is Hard Red "Sprouted" Spring wheat its the best of both worlds if i only had to choose one. I have equal amounts of Hard Red Sprouted, Hard White, and Khorasan which I use for my pasta and to add to some of my breads. Iam probably going to get some Spelt soon. Hoping to get about 1000 pounds stored in mylar bags by January

@apoptosine1598 Ай бұрын

How about for making pastas--between the two or another type of what, say? Also does white have differences when being ground into flour?

@GrainsandGrit 29 күн бұрын

Durum is best for pasta

@michallopianowski1591 Жыл бұрын

Read your email. Sorry you have to deal with mean comments, but you responded like a true child of God. Bless you and your channel. 😇

@GrainsandGrit Жыл бұрын

Thanks for being a subscriber!

@elainemcnabb2587 8 ай бұрын

I started with hard red too

@susantaylor8507 Жыл бұрын

Oh I love the nuts grains hard red wheat I'm try to experiment like you so give me some tips I need your bread recipes for sure

@crazyabundance3159 Жыл бұрын

Can you do a video on spring vs winter wheat? The farmers around here have no idea what I mean when I said hard white or soft white wheat so I have no idea what I’m buying up here

@susantaylor8507 Жыл бұрын

You need to really do a cookbook with your recipes still new at my grains

@GrainsandGrit Жыл бұрын

Yes, it's definitely in the works!

@carlissspcies Жыл бұрын

Hello Felicia, good day to you and family. I've been watching you for a year and really do love the contents that you publish. Now, I bought the Nutri gain mill, bosch mixer, and purchasd the 5 gallons grains hard white, hard red wheat berries from the company you have mentioned.. I've always wanted to learn and was very intimidated still am. Question 1: which grain is better to deep-fried poultry? 2: Which grain is better for all-purpose flour?. 3: do you have the sift them in order to remove husks? Thank you, for your time and knowledge.🍞🥞🥪🍗

@GrainsandGrit Жыл бұрын

Hi!! Ok to fry things I like to use soft white wheat. And for all purpose it all depends what you’re wanting to use it for. For heat breads, a hard wheat. For baked goods, soft white. And no sifting required. Husks should have already been removed when you bought the grains!

@carlissspcies Жыл бұрын

@@GrainsandGrit Thank you, I got it now.☺

@cocacolafiesta Жыл бұрын

A very new newbie (72 years old) and heard Sue Becker’s presentation that was awesome! In my excitement I purchased 2 (50 lb ) bags of soft white from Azure that will be delivered around April 10. Should I switch that order to Hard White? I primarily cook Mexican food so thought the soft white would be good for flour tortillas but it seems that some of the "Eat bread each day for it’s goodness" concept is eating the hard red.😵‍💫😵‍💫😵‍💫. I also made pizza the other night with the soft white and plan on using it to make my husband his much desired desserts. Help! I have a few more days to add to my order. Thank you for your gift of sharing this life saving information.👏🏼🙌🏼👏🏼

@GrainsandGrit Жыл бұрын

I definitely use more hard red than soft white. But it all depends on what you want to make. I recommend you download this FREE Newbie Guide: grainsandgrit.aweb.page/p/9c8bc1a1-3bc6-448d-a2c4-87521806fc0c

@cocacolafiesta Жыл бұрын

@@GrainsandGrit Thank you!!!! Made flour tortillas using the soft white ( that’s all I have) but tortillas were not up to par so I made gorditas instead. Not rolling to full size for tortillas but to about 4-5 inches. Turned out okay enough for us.

@sheila7814 Жыл бұрын

I like to buy them from John’s Farm (Oklahoma) Jovial, Guardian Grains and Pleasant Hill Grains. I used to buy some from my health food grocer, but the grains were not clean. Lots of black bits and stray stuff in them. I like a clean grain that I don’t have to spend hours picking through.

@gracef244 Жыл бұрын

It's definately worth paying that extra bit for clean grains!

@GrainsandGrit Жыл бұрын

All great places! I’ve gotten grains from all of those companies except Jovial. I wasn’t aware they sold wheat berries?

@sheila7814 Жыл бұрын

@@GrainsandGrit Jovial sells Einkorn berries. That is what I buy from them. :)

@annejones3902 Жыл бұрын

Thanks. I have been using half and half and just told hubby no more white bread

@GrainsandGrit Жыл бұрын

Excellent!!

@kellyname5733 Ай бұрын

Palouse Brand grown up in Washington. As of today 6/6/2024, they are having a sale for the whole month of June. Each week new products will be on sale. Right now 25lbs of hard white wheat berries on sale for $54.95, same day shipping for FREE. This company is 5th generation, family owned. Not 'certified organic' due to the enormous cost of certification, but they are growing as Organic as possible.They provide the field location, seed and harvest dates as well as total rainfall for that year in relation to each product. Check out their other items and check back each week for the sale items too. Oh, and one more thing..the shipping is fast, think it is same day shipping if possible.

@bcfran3g844 4 ай бұрын

In Canada, I can get bigger bags of hard red. Hard White only comes in 5 pounds. I buy from wheat growers in mid Canada country that ship.

@freakydeaky-ic6wo Жыл бұрын

Great info Felecia. I've made your bread recipe. It was awesome! I'm starting my sourdough journey and there seems to be little info on freshly-milled, whole grain sourdough. Do you have any good references you can point me to? Have you dabbled in the sourdough realm? Another thing I have run into is some occasional sandy grit in the bread. I have the Nutrimill Harvest and have tried a variety of wheat from different vendors, including both the Pleasant Hill Hard Red, Hard White and Soft White. Doesn't seem to matter. Do you think it's the "stone" ground mill that may be causing this? Or is this just what to expect when milling your own? Thank you for providing such a great channel!

@BethFerrier Жыл бұрын

I have a new Nutrimill Harvest, and I'm also finding a little grit in my bread. I've also wondered if it's the mill and will sort itself out as I use it. I'm finding freshly milled grain to be quite the challenge in my sourdough.

@GrainsandGrit Жыл бұрын

So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc

@freakydeaky-ic6wo Жыл бұрын

@@BethFerrier Thank you Beth.

@freakydeaky-ic6wo Жыл бұрын

@@GrainsandGrit Thank you Felecia. I will consider it. :)

@1961gfb Жыл бұрын

Thank you very much for all your instructions..... I'm wondering, do you think the bread will rise enough if i use only wheat flour, Red or White? Thanks, Guy😊

@GrainsandGrit Жыл бұрын

Hard wheats are best for yeast loaves.

@JJM92023 2 ай бұрын

What about bread machines & milled flour?

@elainemcnabb2587 8 ай бұрын

The soft white wheat does not come in Mylar bags from pleasant hill grain I just found that out . The hard red and white does. I didn't know that.

@peggykush6972 Жыл бұрын

I do the same in what you said.

@chbedient4394 Жыл бұрын

Thank you for doing this series! I made a hard wheat and spelt loaf this week after your suggestion in your spelt video. It is so good! Random question, did you get a new blender? What happened to the Vitamix?

@GrainsandGrit Жыл бұрын

My Vitamix kicked the bucket lol it was about 30-40 years old. I don’t need such a powerful blender, this cheaper one works fine for my needs.

@chbedient4394 Жыл бұрын

@@GrainsandGrit that's incredible! I hope mine lasts that long.

@alicecworley5002 Жыл бұрын

Does anyone know where to get wheat free rye?

@praiseYAHalways Жыл бұрын

I'm starting down this road but I do have a question about GMO/Ancient Grain....As far as I know (heard) a lot of wheat grown has been modified (not sure if that's true???) IF that is true how/where can I find the 'original' Wheat/grains. It seems to me that using something that science has been playing with may be just as bad as the garbage I can get at the store. Do you have any info on that? thanks- Chris

@GrainsandGrit Жыл бұрын

Short answer: kzfaq.info/get/bejne/nNpjp5mEt7SVaYk.html Long answer: kzfaq.info/get/bejne/mKxzbK-QmZuqfGw.html

@marti3164 2 ай бұрын

Have. These wears been hybridized

@paulettetaliaferro7672 4 ай бұрын

I purchased some organic whole white whole wheat flour from Azure Standard. I only used ½ cup to about 2-3 cups bread flour. The loaf baked up beautifully. But when eating the bread it’s like there is sand in it. It’s very gritty. Is this normal??

@GrainsandGrit 4 ай бұрын

Got you covered: kzfaq.info/get/bejne/gbZdebl6x661hJ8.html

@paulettetaliaferro7672 4 ай бұрын

Thanks for getting back to me and linking the video about grittiness in my flour. I haven’t yet started to grind my own wheat as yet. What I have I purchased from Azure Standard. So I’m guessing I just toss it out and find another supplier for my wheat? It’s really pretty inedible. Is there someplace you would recommend for purchasing whole wheat flour?