There are several different types of wheat, from red wheat to white wheat, winter wheat to spring wheat, and soft wheat to hard wheat, it can be confusing to know which one you need. We hope to help clear that up for you with this post!
First, let's discuss what the planting season has to do with each type of wheat. Winter wheat is planted in the fall and harvested in the spring. Spring wheat is planted in the spring and harvested in late summer or early fall.
The color of the wheat is also an important factor to consider. Red wheat is darker in color and contains a higher percentage of protein than white wheat. White wheat is lighter in color and contains a lower percentage of protein than red wheat.
The following list will help you determine which types of wheat are best for certain kinds of baked goods:
- HARD RED WHEAT contains the highest percentages of protein and are often used in baked goods requiring size, such as hearty breads & rolls. In our opinion, red wheat has a stronger flavor and a heavier, denser, more substantial texture.
- SOFT RED WHEAT is often used in brown crackers and flat breads.
- HARD WHITE WHEAT contains the lowest percentages of protein and are best suited for lighter breads and baked goods such as cookies and crackers. In our opinion, white wheat has a more mild flavor and makes a lighter, less dense bread. White wheat is also a little less harsh on the digestive system.
- SOFT WHITE WHEAT is best for baked goods such as cakes, cookies, pastries, muffins and quick breads. Soft white wheat is doesn't rise as well as hard white wheat, thus it isn't recommended for use in making regular sandwich-loaf types of breads.