Soft White Wheat Berries
Soft white wheat is a specialty of the Pacific Northwest! Grown without the use of desiccants, and like all wheat in the U.S.A ours is Non-GMO. Sproutable, cleaned, and ready to go! Start with a 5 pound bag, 15 pounds if you need more, or bundles of up to 45 pounds for the serious baker! These berries lack the tannins that give color to red varieties of wheat, therefore they have a mild, light flavor. we use them most often for making flour to use in quickbreads. By quickbreads, we mean recipes that call for baking soda and/or baking powder rather than yeast. Soft white flour makes excellent pancakes, waffles, muffins, cookies, cakes, and things like zucchini bread. Commercial bakeries also use this class of wheat for making pastries, flatbreads, and certain types of Asian noodles. Don’t feel confined to these categories, though. Try them in your own recipes! In regards to the berries themselves, the name “soft white” speaks for itself. These kernels, though hard, are softer than hard varieties. High quality soft white wheat is characterized by a lower protein content than hard red wheat. The most exacting customers expect protein content below 9%. Our wheat checks in at 8.6% protein. Most soft white is grown in the Pacific Northwest because of the climate. Our Mediterranean climate is idea for producing low protein, low moisture berries. Soft white varieties are more easily damaged by rains once the berries are ripe than their red counterparts. The hot, dry summers of Oregon assure that these berries are top quality.
Soft white wheat is a specialty of the Pacific Northwest! Grown without the use of desiccants, and like all wheat in the U.S.A ours is Non-GMO. Sproutable, cleaned, and ready to go! Start with a 5 pound bag, 15 pounds if you need more, or bundles of up to 45 pounds for the serious baker! These berries lack the tannins that give color to red varieties of wheat, therefore they have a mild, light flavor. we use them most often for making flour to use in quickbreads. By quickbreads, we mean recipes that call for baking soda and/or baking powder rather than yeast. Soft white flour makes excellent pancakes, waffles, muffins, cookies, cakes, and things like zucchini bread. Commercial bakeries also use this class of wheat for making pastries, flatbreads, and certain types of Asian noodles. Don’t feel confined to these categories, though. Try them in your own recipes! In regards to the berries themselves, the name “soft white” speaks for itself. These kernels, though hard, are softer than hard varieties. High quality soft white wheat is characterized by a lower protein content than hard red wheat. The most exacting customers expect protein content below 9%. Our wheat checks in at 8.6% protein. Most soft white is grown in the Pacific Northwest because of the climate. Our Mediterranean climate is idea for producing low protein, low moisture berries. Soft white varieties are more easily damaged by rains once the berries are ripe than their red counterparts. The hot, dry summers of Oregon assure that these berries are top quality.
Soft white wheat is a specialty of the Pacific Northwest! Grown without the use of desiccants, and like all wheat in the U.S.A ours is Non-GMO. Sproutable, cleaned, and ready to go! Start with a 5 pound bag, 15 pounds if you need more, or bundles of up to 45 pounds for the serious baker! These berries lack the tannins that give color to red varieties of wheat, therefore they have a mild, light flavor. we use them most often for making flour to use in quickbreads. By quickbreads, we mean recipes that call for baking soda and/or baking powder rather than yeast. Soft white flour makes excellent pancakes, waffles, muffins, cookies, cakes, and things like zucchini bread. Commercial bakeries also use this class of wheat for making pastries, flatbreads, and certain types of Asian noodles. Don’t feel confined to these categories, though. Try them in your own recipes! In regards to the berries themselves, the name “soft white” speaks for itself. These kernels, though hard, are softer than hard varieties. High quality soft white wheat is characterized by a lower protein content than hard red wheat. The most exacting customers expect protein content below 9%. Our wheat checks in at 8.6% protein. Most soft white is grown in the Pacific Northwest because of the climate. Our Mediterranean climate is idea for producing low protein, low moisture berries. Soft white varieties are more easily damaged by rains once the berries are ripe than their red counterparts. The hot, dry summers of Oregon assure that these berries are top quality.
Certain products ship FREE to all 50 states.
5 pounds, twin packs, and 15 lb. bags generally ship USPS Priority mail.
Bundles or multi-item orders will ship UPS Ground.