Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more.
However, your flour and wheat type has a great impact on how your final bread product will turn out. Varieties of wheat and flour are best suited for specific products, from cookies to crackers.
What wheat type should I pick?
- Hard red winter is primarily grown in Kansas, Oklahoma, Nebraska, Colorado, and Texas. It’s best used for breads, tortillas, flat breads, crackers, and rolls.
- Hard red spring is produced in the Dakotas, Minnesota, and Montana to make breads, crackers, and rolls.
- Soft red winter is mainly grown in the Eastern states and is used to create cookies, cakes, pastries, and biscuits.
- Soft white is primarily grown in the Northwestern region of the United States and used to make cakes, pastries, and cookies.
What all does wheat add? Read more!