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From: KLM (
Subject: Re: Soft wheat berries ground to a fine texture make a wonderfully light flour that is high in protein.
Date: April 6, 2004 at 11:43 am PST

In Reply to: Soft wheat berries? posted by grains on August 21, 2003 at 3:46 pm:

I grind hard red winter and white spring berries into flour for baking. I adjust how fine I grind the berries depending on what I plan to use the flour for.

As a rule, the hard wheats are higher in gluten and preferred for yeast breads.

The spring wheat is higher in protein and works better for leavened breads.

I know that some people cook these berries as you would rice. I haven't done that as I normally use them for flour. You can also sprout them if they have not been frozen. Good luck. -KLM-

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