This is excellent organic wheat--100% organic & glyphosate free.
*Non-gmo & LOCAL supplier (the farmer lives down the street from me!)
For years customers have asked for a pastry wheat that meets the same standard as our ancient grains: einkorn, emmer, spelt, khorasan etc. You wanted one source for every grain in the mill. Soft white wheat is that grain.
This is modern wheat. We are clear about that. This year, we did not grow this crop on our own acres. A good friend grows it for us on his dry farm in Idaho, using the same best practices we insist on for our ancient grains: no herbicides, no pesticides, no manufactured fertilizers. We then test it to confirm it is glyphosate free.
Soft white wheat is grown for tenderness, not for high-rise bread. The kernels are plump and light-colored, with a thinner bran and a softer endosperm than hard wheat. Freshly milled, the flour feels fine and powdery. In the oven it gives you a short, tender crumb: flaky pie crust, soft cookies, moist muffins, and biscuits that break apart instead of chewing like a loaf.
Use it for:
- Fresh-milled pastry and cake flour
- Cookies, biscuits, scones, muffins, and quick breads
- Pie crusts and tender crackers
- Pancakes and waffles
- Sprouting
- A softer cooked whole grain in breakfast bowls, salads, and soups
Leave the chewy sourdough and pizza dough to our hard white spring wheat and hard red spring wheat. Soft white wheat is the one you reach for when the bake should flake, melt, or stay light.
We recommend milling your own flour. The germ oils stay fresher, and a just-ground pastry flour tastes sweeter and cleaner than anything that has been sitting on a store shelf.
