My own view is that it matters less how a bread looks than how it tastes. It seems like a taste test was in order.

Beautiful Bread, awesome comparison. There is something EXTREMELY alluring in this woman, knowledgeable, scientific. Well spoken, confident, accomplished. Such a stark difference from all the 25 and under people you see on the Internet today. We're really losing a treasure as women like this fade away...

If I had to choose between any bread with butter or cake with icing, I'm a bread and butter girl. The smell alone says it all! ❣

FYI: Plastic Shower Caps are great for covering your bowl while the dough is rising. This is a wonderful demonstration.

@RoseRedHomestead

2 жыл бұрын

Brenda: Great tip! Jim

I use a blend of hard red spring wheat and hard white winter wheat. The hard red spring wheat protein runs 14-16. The baseline for spring wheat is 14% and 12% for winter wheat, in case anyone was interested in knowing the difference between spring and winter wheats. I use the red because it’s what my husband grows. The red is more “bitter” which is why i blend them.

@judiumstead5484

Жыл бұрын

this was very helpful in ferreting out what king midas/occident flour was and the wheat berries it came from so i can use the vintage recipe book i have.

@justme2059

Жыл бұрын

@@grandmananners I blend hard red and hard white. When I have used 100% hard red, i mix the in the flour to the sugar/yeast mixture. I don’t use measurement. I go based on feel/sight. I grind 6 cups of wheat berries. Whatever I don’t use I feed to my sourdough. Depending on weather I sometimes have to add more or less. I let it sit once I get half the flour mixed in and do a first raise. Then I knead more flour in after the first rise if it’s needed otherwise I punch it down and add a little more flour on the countertop while I am kneading it. This process allows for my ground flour to fully incorporate/saturate. Hope this helps.

@lindayoung6882

10 ай бұрын

We bought organic soft white winter wheat berries to plant. I see no treatment on the wheat, would this be safe to mill you think?

Hi Pam, Yes, there is a big difference in the rise, but also in taste. My family prefers the hard white wheat, over the hard red wheat, in taste. We didn’t know the difference either until one day I used the hard red wheat and was shocked. Liking the real Wonder Bread, my family said they prefer the hard white wheat. After that, I only bought hard white wheat, but I do have hard red in storage, because I did not know the difference, when I first started our food storage. I was told that the hard red wheat has more nutrition, but I’ve never checked on that. That was a good experiment. I enjoyed watching today. Thanks Pam & Jim.

@JosiahMcCarthy

2 жыл бұрын

If you make sourdough, which takes a long time to rise and starts digesting the protein before it's baked, the extra strength of the red wheat is helpful or even necessary as dough made from white wheat will get too soft and be flat by the time you bake it. So if you're looking for a use for the red wheat, try some artisanal and/or high hydration breads.

@texassews535

2 жыл бұрын

Thank you so much. I had not heard of that.

@adriennesmith4983

2 жыл бұрын

Pam, the nutrition is the same among red & white, hard & soft. The one difference is that red is higher in protein. But white tastes better!

@Gruene2010

2 жыл бұрын

My understanding is that both hard red and hard white have pretty much equal nutrition and protein for yeast breads. The SOFT white has less protein and, thus, less rise. It makes good biscuits and pastries. I’ve always used hard white, but do want to try the nuttier flavor of hard red. They say combining the two 50/50 is quite tasty. Perhaps you can use that hard red by mixing the two together?

Grains and Grit has a great recipe for milled wheat bread. I used hard red wheat. It turned out nice and rose high. It was a one rise recipe. Check it out! The flavor was amazing too! I also made her pancake recipe using the same flour. My husband said they were the best! They were nice and fluffy. I also froze them. I toasted them in the toaster oven the next day frozen. They were still just as good!!

@mamagg2444

2 жыл бұрын

I have made her recipe twice now using white wheat. We love it. I also made the pancakes with white wheat but didn't telll my husband they were whole wheat as he HATES healthy things. He went back for seconds 😊

@grandmananners

Жыл бұрын

Thank you so very much for sharing this information!!!! I was about to throw in the towel on making 100% whole red wheat bread and I went to her channel, watched her video, made the bread and I could have cried I am so happy!!!! Bless you!

I think both of your loaves look great. The bigger loaf will probably be lighter, but both will be very edible. Thanks for sharing.

Beautiful bread making! I use dollar tree plastic shower caps they work so good fit most all bowls, I love hearing you pat the dough. ☺ Heather

@steviemclean9598

2 жыл бұрын

I love using the Dollar tree shower caps to cover lots of stuff. I'll place a paper towel over salad to absorb excess moisture. Works like a charm.

@hannahr.n.5791

2 жыл бұрын

Good idea!

@gaylecollins7367

2 жыл бұрын

Dollar Tree sells in the plastic bag area bowl covers, comes in different sizes.

@karenwood6815

2 жыл бұрын

Thanks for the idea Heather.

@arizonajo2791

2 жыл бұрын

Nice tip, thanks!

For the super newbies… bread rising typically takes 1 hour to 1 1/2 hours depending on the warmth and humidity of your space and how dense the bread is

I am about to start baking bread. I have purchased everything and after watching many videos, I came across your video. WOW!! I have been so intimidated starting because I was overwhelmed. You are a wonderful teacher. No nonsense and to the point. Thank you for passing on your knowledge. Both loaves look beautiful and delicious. Now I’m going to watch more of your videos. ♥️

@BrittneyDeLosSantos

11 ай бұрын

Don't be intimidated I just started last week n haven't stopped. After a few u will feel like master!! Like y have I waited so long???

I've never baked with either one, but that is some beautiful bread. I love homemade bread especially sourdough bread.

Wow! I was just looking at ordering hard red yesterday and saw the white. From their description, I had already decided to go with the white. Now after watching your video, I’m convinced, hard white is right! Thank you

When I started making bread my kids didn’t like the flavor of the red wheat only to find out that it has a stronger flavor sometimes bitter. That is when I switched to white wheat which has a much milder flavor and my kids loved it. Friday was my bread day and I would make 10 loaves for the next week. Nothing like the smell of baking bread. Your bread looks lovely even though the white over proofed….yep takes less time for white rise as it has a lower protein not much but enough.

I’ve never had success in making bread; you make it look easy. I think I’ll try again!

@eileensummerville3760

2 жыл бұрын

Read The Tassajara Bread Book. It will walk you through step by step and you will be able to make a decent loaf of bread from the get go. His method is fool proof. He uses a Sponge and it is so easy once you get the hand of it. I have used this method for over fifty years and you can convert this method to any bread recipe. Good luck. Keep on trying because it is worth it.

I had the opportunity to learn to bake bread using both. I ended up preferring the hard white, mainly because it was easier to work with and my children enjoyed it more.

@Bebeembop

2 жыл бұрын

Was there a flavor difference?

@countrysister700

2 жыл бұрын

@@Bebeembop I've heard there is. I've not tried it but will be doing so soon!

I have been using your method for the half and half using white and hard red, then switched to half and half with spelt flour which we thought we liked the flavor better, now I’m going to have to grind some hard white and try it, I love the rise! I have learned so much from watching you. Appreciate all the information and methods you teach us. Thank you!

Best channel ever 😊

They're both beautiful loaves! I think combining the wheat will certainly make an outstanding loaf!

@RoseRedHomestead

2 жыл бұрын

Janice: We agree. Jim

@c.gaisser7506

2 жыл бұрын

I did this about a month ago, and yes mixing both gives great results.

I had never heard of Hard Red Winter wheat. Only Winter Wheat. Enjoyed your method of kneading and shaping dough for baking. I was waiting for Jim to appear for the taste test. Will you please let us know how the bread tasted and if you liked it? Thank you, Donna

@petelieske517

2 жыл бұрын

It's easy to grow too. Plant in late Oct, or early Nov. Scratch the ground, throw some seeds liberally, soak, and watch it germinate and grow. Waiting for my first yield.

@redeemedvintageseamstress4728

2 жыл бұрын

@@petelieske517 good for you! I planted some spelt last fall for the first time. Hoping it does well. It's about 8 inches tall now...

@petelieske517

2 жыл бұрын

Okay, just harvested and threshed. Do not over water wheat. Maybe one or twice a month, a small soak. Two, let it dry out before picking. It will lump over, but that's normal. Use scissors, mot snippers, to cut wheat tail, and not knife either. It's just silly when people use a knife when we have easy to use scissors that work easy while cutting stalk.

@redeemedvintageseamstress4728

2 жыл бұрын

@@petelieske517 nice! Thanks for the update! My spelt is still growing good. It's about knee high now. 🙂

Love you so much dear lady! May the Lord bless and keep you!

This is just the content I was looking for! Hard White vs Hard Red. Perfect. Thanks.

I use Prairie Gold wheat flour from Montana and really love the taste. I’ll have to try hard red now. Thank you for your informative videos-I have learned so much

These are beautiful loaves of bread! There is nothing like the scent of bread baking in the oven to make a person hungry. Pass the butter!

When I bake bread it's a two-loaf task just as you made it: one loaf red, one loaf white. I prefer the white, husband prefers the red. Then again, he's a whole wheat dark bread kind of guy, and I'm more the white Wonder Bread type. I need to bake some rye bread one of these days. We both like Rye, although he'll pass on my corned beef - lol! Thank you for another fascinating presentation!

@erinobrien3506

2 жыл бұрын

For a light rye, I use 4 oz rye and 18-22 oz AP to 1 cup water. You can make it heavier but I don’t like to. I only use 1 tbs caraway. If you want a nutty onion taste, misc some dried onion in after the first rise.

@gsdalpha1358

2 жыл бұрын

@@erinobrien3506 Thank you! I don't care for onion bread but light rye sounds too good to pass up! I'm going to get some rye flour so I can try this 🙃

@erinobrien3506

2 жыл бұрын

@@gsdalpha1358 The recipe I love best is essentially the How to Cook Everything recipe, but I use all water, no milk, and I use all AP instead of AP and Cornmeal, and then I add a little olive oil- I think 1/8 or 1/4 cup. I do the first rise without the caraway and the dried onion, and soak those in hot water to cover in a small dish while teh first rise gets under way. Then befoer I shape the loaves, I roll out the dough and spread the caraway and onion in the bread, only kneading to mix, then form my loaf. YOu could also jsut roll it in cinnamon bread style- the flavor will still be tehre and it'd be less effort. I wait to add the herbs so that the gluten isn't torn byt the sharp seeds and onions. Be sure to let it rise.... proof proof proof. If yo ucan find high gluten or strong flour, use that. But proof a wee longer and be patient. You REALLY want to wait until it's double in bulk.

@gsdalpha1358

2 жыл бұрын

@@erinobrien3506 That sounds AMAZING! Well, I'd have to leave the onions out to make everyone here happy. I used to be able to find bagels with everything seeds (no onion there either). It had sunflower, caraway, poppy, sesame, maybe others. Wish I'd thought to write down the ingredients - the bagels were just gone one week and haven't come back. Yes on proofing! I'm going to try using my dehydrator next time I make bread after hearing it's an *almost* fool-proof proof. Thank you for the recipe!!!

I’ve recently started using your method for making bread! My husband says it’s the best bread I’ve ever made. Thank you Pam and Jim!

@RoseRedHomestead

Жыл бұрын

That is so exciting! Thank you so much for sharing your success. Congratulations!

I elected to buy a quantity of hard white wheat for my longer term storage pantry. When I first got my grain mill I purchased a small bag of both hard white and hard red wheat berries from a good quality provider to experiment with. My family & I preferred the bread made from the hard white (although, as a disclaimer, everyone in the family outside of my husband was used to eating the white Wonder Bread type from the store so they preferred the hard white because it was less "wheaty" and just barely sweeter tasting than the red).

@tillisross2246

2 жыл бұрын

Who is your quality supplier? Are they online?

@sandraw4763

2 жыл бұрын

@@tillisross2246 Palouse Brand (100% Desiccant Free • 5 lbs • Non-GMO Project Verified • Kosher Parve • USA Grown • Field Traced • Burlap Bag) ordered from Amazon. Not the most economical if you are ordering 25 lb buckets but nice for smaller amounts.

@sandraw4763

2 жыл бұрын

@kennysgramma I went with a WonderMill Wondor Jr Deluxe. It handles the volume I use, heavy duty construction, and came with both stone & steel burr sets for grinding various items I might want to try. This is a manual model for off grid use but has an adaptor available (which I splurged on) which allows semi-motorized operation with a heavy duty drill (which hubby shares with me from his shop) when electric is available. The motorized option is good for me since I have a touch of arthritis but I liked being able to use it off grid if required. I've used it manually to grind enough wheat to make a couple of loaves and, while it gives a workout, was definitely doable for this older lady :-).

I just started on my FMF journey. Thank you for teaching us!!!

I love that you experiment and trial for our learning. Thank you

I literally was just talking to a neighbor/farmer who has lots of both, and now I know which I am going to stock up on. I already have a 5 gallon bucket of red wheat, so I am going to pile up the white wheat. I have to say, more often than not, you have produced a video on time to answer one of the many burning questions I have. I would say 'get outta my head', but it is working out great and I thank you! God bless you Rose Red Homestead :)

Do you mind sharing what you use to grind your wheat? Love this bread bake off.

I discovered Kamut a few years back and now it's the primary grain I use when making bread. However, I still mix it with another grain to make my Kamut supply last longer. 🙂 My favorite combo is ⅔ Kamut with ⅓ hard white, but I'll use these combos; Kamut/Spelt, Kamut/Hard Red. I've never incorporated store bought flour into my breads. I have a Wondermill and only use my stock of wheat berries to make bread.

I tried einkorn for the first time and it made such light soft sourdough. It seemed to grind more fine in my mill.

@RedBeardDevelopment

7 ай бұрын

Have you tried mixing einkorn with the hard varieties?

I've been using hard white wheat for about a year and we like the taste so much better. I had used hard red mixed with store-bought all-purpose unbleached which I will probably continue to use as long as it's available. I live in farm country and should have learned the differences years ago but only looked into the hard wheat vs. the soft wheat. I'm really happy with the hard white for bread, cinnamon rolls and everything else I've tried. Thank you for these videos and your experiences in baking, canning and etc. I wish I had known these things 40 years ago when I started but trial and error is fun too :)

I’m so excited. As a prepper I bought a bunch of store bought flour not realizing it doesn’t keep for 25 years 😳 I’m just now educating myself on storing wheat and in the process am learning where bread comes from. I’m just an old carpenter and not someone who really cooks other than burgers, tenderloin or maybe hamburger helper and so on with a can of vegetables. This bread making is amazing. I’m now going to have to give it a try. Thanks for an amazing video. From what I’ve learned so far I ordered a small amount of soft white since I probably won’t like the real nutty flavor of red. We’ll see. Now I understand that wheat in natural form and stored properly will keep for many years. 👏👏👏👏👏🙏🏻

@lj6152

2 жыл бұрын

If it's bread you want to make it's best to purchase hard white wheat. Soft white wheat is more for cakes, muffins and biscuits. I don't know what hard red winter tastes like, I grind hard red summer and I don't taste nutty, I taste a very slight molasses flavor.

@craftingwithjean5599

Жыл бұрын

Soft white is good for cookies or cakes, I’m told.

I've always used hard red wheat, but havn't been as happy with my loaves for making sandwich bread. Getting ready to replenish my wheat so doing research. This has the best comparison I've seen. Thanks a bunch @RoseRed Homestead.

@RoseRedHomestead

Жыл бұрын

Like you, I have used hard red for decades and only recently discovered how wonderful winter white is for making bread. It is good that we can keep learning as we age!!! LOL

I enjoyed this video, anxious to try the white wheat now. Thank You !!! We never to old to learn something new. 😍✝️💟

They both look amazing. How about the taste, was there a difference?

@mellaniehulsey

2 жыл бұрын

Exactly what I was wondering

@C5Rose3

2 жыл бұрын

That's my question, too.

@redeemedvintageseamstress4728

2 жыл бұрын

Paula Parsons, I see they didn't answer your question. So thought since I've had both I would....YES, the red and white wheat both taste different. The white wheat is more mellow with not such a "wheat-y" flavor. Don't know how else to describe it. BUT, the flavor of fresh ground wheat, whether red or white will have a much different flavor than store bought wheat flour. Both red & white are yummy. Maybe someday you can try & see which one you like better. 😊

@redeemedvintageseamstress4728

2 жыл бұрын

@@mellaniehulsey see my answer above....

@redeemedvintageseamstress4728

2 жыл бұрын

@@C5Rose3 see my answer above....

It's amazing how the hard white doubled in size after the second rising but both loaves look great. I was hoping you'd do a taste test to see if there's a difference but I guess you already know lol.

I started out using hard white….and eventually switched to a 1/2 Kamut 1/2 Einkorn mix to grind and make bread. Delicious!! In fact, I’m out of bread and need to bake tomorrow! Good reminder.

I’ve baked with both but never tested them taste wise. This is terrific. Thank you

Yeah! I came for the "gadget" & stayed for your wonderful research into internet info (such as "Survival Soup: Are The Claims Valid?" and "The Great whole Wheat Bake Off: Hard Red VS Hard White Wheat"). Thank you for doing the work so we don't have to. I use a dinner plate or pot cover that fits my proofing bowl. Actually, I usually use one of my large pots as a my bread mixing bowl, which has a lid. My kitchen has paper towels, plastic baggies & plastic wrap, but I try to use them as little as possible. I have no issue with plastics (as some do), but I hate "use once & throw away" products.

@RoseRedHomestead

2 жыл бұрын

Herschel1738: Thank you for coming for the gadget and staying for the research. It sounds like you have all of your food prep supplies where you want them. Let us know about your adventures and successes. Jim

Fantastic video! I want to buy wheat berries in bulk for long time storage but had no clue as to which one to buy. Now I know I’ll love the white soft fluffy ones

Hard red spring wheat is considered the aristocrat strain of wheat. It contains the highest protein percentage of all wheat. (Btw, farmers do not call them berries. It is either grains or kernels.) Millers will take HRSW and blend in lower value wheats for their bread flowers. All soft wheats are used for pastry and misc. flours but never for loaf bread. Hard White Wheat comes in both Winter and Spring varieties (used interchangeably) and is a relatively new strain of wheat becoming more popular in the last few decades. In 2022 twenty five mmt (million metric tons of HRSW versus .5 mmt of HWW was harvested in the USA.

I knownI am late to the game with this video but My store is having Caselot sale. They have this in a 25lb bag for 7.99 for a 25 lb bag. I want to get away from processed white flour and replace for healthier. I googled which one I want to buy Red VS. White. I am getting BOTH for the price. You have showed me the difference. Thank you! Amazing Video Thank you ❤

Would you do a recipe(s) using only fresh milled white and red, without the all purpose flour? Thankyou and both loaves look beautiful! I grew up on the hard red only as well.

@ReadRomans10

2 жыл бұрын

I made 100% red fife flat bread yesterday and it was hearty. I might mix it with all purpose if I want a lighter bread. I used yeast as well. I found a good Naan recipe with yogurt instead of yeast and going to try that next with this red fife. I'm glad I like it as I put away many kilos of the grain.

@kristinanne6534

2 жыл бұрын

Palouse Brand has a wonderful recipe on their blog. I use it all the time. I think it calls for hard white wheat, but I do a mixture of different types of wheat most of the time.

@brendacarroll498

2 жыл бұрын

@@kristinanne6534 thankyou, I had not heard of them before just checking it out now. Thanks again.

@ReadRomans10

2 жыл бұрын

@@kristinanne6534 thank you for the info, much appreciated.

@erinobrien3506

2 жыл бұрын

You can sub in 100% hard white whole wheat for all purpose pretty successfully, but the red you need to have a couple tricks up your sleeve to help condition your dough and be prepared to let it rise longer. Kind Arthur Flour has some great tutorials.

Thank you so much for doing this

I just got a new mill and tried a sourdough loaf of white wheat and a loaf of red wheat - no all purpose flour. The white made a fluffy, sandwich bread! I love it! For those who don't want "heavy" whole wheat bread it is a game changer.

@girlonaswing9439

11 ай бұрын

What kind of mill did you get?

The bread looks great ! I would eat a slice of each with some butter Yum !!

Thank you for doing this comparison as I was not sure about the differences in the two flours. I love baking bread and have always used commercially processed flour. Recently I purchased a mill and the white and red wheat. It is obvious they came out differently so as I see it, they both turned out beautifully and I can now confidently use both types and will try your recipe. Thanks again!,

@RoseRedHomestead

2 жыл бұрын

You are so welcome! And you can blend them and be creative in your ratios of each flour. It is really fun to experiment.

Ms. Pam, I Love that you did this experiment!!!! I have wondered if the white waiter wheat would be lighter than the red winter Wheat myself. Now you have proved that it IS!!! I have usually used white flour and red winter wheat half and half when I made bread. I think I will use half and half but with the hard white winter wheat instead of white flour-AP flour. Thank you SO much for this educational video!!! Bless you!!!.

@RoseRedHomestead

2 жыл бұрын

So glad the information was useful for you! I am changing my flour ratios based on this information as well.

I would to thank you I watched one of your bread videos about a week ago and made my bread your way. I just put in the yeast into the mix instead of in the water sugar alone. It came out exactly the way I have been wanting it to come out, so thank you again I will be making my bread like this from now on

@RoseRedHomestead

2 жыл бұрын

Vicki: That sounds great!! Jim

that "over-proofed" loaf looks perfect for a nice sandwich bread... but if you had paid more attention to the proofing of the white they might both be similar in crumb with the white being a softer bread... both look nice...

I came very late to this, but I've been on the road for over a year and have had very little time to back, and preserve- and this year, I haven't even started seeds, except for peas. I hope you both are doing great! Thanks for this video, very good as always!!

I love your videos and have learned an incredible amount. I make bread with confidence every week now and have passed on the knowledge to my daughter. Thank you!

@RoseRedHomestead

9 ай бұрын

Thank you, that sounds fantastic! Jim

I love your videos, Pam...and I'm a dude! 😆 You have been a great help (purveyor of ideas) for me and my family in the forefront of these [likely] upcoming hard times. God Bless!

Thank you Pam.

I’m just learning the benefits of mill my own wheat. Thank you for doing this I wasn’t sure which wheat berries to get. My family is used to white bread. I think I’ll get both and mix them

Your test inspires me. I will use this in my weekly baking.

@RoseRedHomestead

10 ай бұрын

I have converted over to white winter wheat for most of my bread making.

This was amazing. I've never used red wheat myself but now I want to try some just to compare myself.

I bought three more 5 pound bags of the King George all purpose flour after I saw the video a week ago and you recommended it. Thanks for the heads up.👍

I use 100% whole freshly ground flour. I don’t use processed flour and have finally gotten my recipe to produce bread as if I had used processed bread. I knead it well and use more water than what most recipes would call for if you use processed flour. My preference is a mix of red and white with more red than white (about 3/4 red, 1/4 hard white). I use 2 cups of wheat berries per loaf and use the Pullman sandwich loaf pan. Thanks for your analysis and demonstration. It is wonderful that you teach your knowledge! ;) We thank you.

Thank you Ms. Pam!! I have wheat berries of all 3 kinds, i'm going to make some bread!

@RoseRedHomestead

3 ай бұрын

You are welcome. Jim

Your Bread turned out Beautifully! I love my Kitchenaid Stand Mixer for when I make bread. It does a good job kneading for me.

@RoseRedHomestead

2 жыл бұрын

Brenda: We agree! Jim

Thank you for sharing this comparison, and for the time and effort you and your husband put into making all these informative, wonderful videos for the rest of us. Thank you for sharing your knowledge.

@RoseRedHomestead

2 жыл бұрын

Brenda: Thank you! Jim

Thanks for this! When I used to mill my wheat for bread baking I always used hard red winter wheat. I stopped doing that after my kids left home. Just the other day I ordered some hard red and also some hard white because I’m going to start milling my own flour again. (I have been baking my own bread with purchased flour since Covid began.) So this bake-off was very timely for me! Thanks so much!

I love your hair! Beautiful.

I am glad you are doing this video, I have always wondered about the flavor difference!

Thankyou for showing this..I do believe to the hard white will be better and possibly easier to digest because it's not so compact

Just hearing you cut the crust makes my mouth water. LOL. Pavlov’s dog!

Loved this! Thanks Pam!

Very interesting Pam. I think where I live I can only get red berries. Now that I have a hand mill, I will investigate that further. Very good and informative video. You guys are awesome! Blessings to you both, xx

@RoseRedHomestead

2 жыл бұрын

Donna: Thank you very much. Let us know the results of red wheat baking. Jim

All things considered, the white had a developmentental head start with each step. It began rising while you mixed the red dough. It also had additional proof time while you kneaded & formed into the loaf pan the red. I would guess the white had an additional 20-30min overall developmentental head start. Repeat with a timer & weigh each loaf before forming to pan For context, I press my own oil, culture my own yeast, & mill 100% of my own grain (Mockmill 200 Professional). I keep on hand all USA organic hard & soft white, hard red winter, Einkorn, Durum wheat. My corns are Blue, Purple Kculli, & Bloody Butcher.

Did I understand you to mean you "prefer" the hard white mix instead of the red? I love these types of videos. Thank you so much!

Very helpful!

Thanks a million, for such an awesome video. I learned more from than you will ever know ❤

I'm starting the hard white grinding and baking challenge in the next few days. For health and preparedness, I've purchased a manual Wonder Mill Jr Deluxe Plus and some white wheat berries from a local farm source. The mill has consistently good reviews at a price point under $300; the Deluxe includes parts to supposedly allow grinding of everything from corn to wheat, rice, other grains and grind moist products such as nut butters. The wheat is (per what I've read) for us modern Wonder Bread folks lol a happy medium - a little lighter flavored and better as a single flour product for bread and pastry use (we're pie and cookie cravers). This demo showing white and red makes me more confident I likely made a good choice for us. Now to set up the mill and get to grinding!

I like using whole white wheat in my bread both regular and sourdough! Try mixing in 10-20% Spelt or Kamut as the total flour used. Kamut has a wonderful nutty flavor and a delightful color.

I started milling my own wheat flour and baking my own bread in June of 2022. I'm doing it the lazy way, I bought a Zojirushi bread maker. When I bought my first wheat berries, I initially bought the hard red wheat. The bread that made, like in your video, was quite dense, much more than the store bought whole wheat bread I was used to. The density of the bread took some getting used to but the flavor was wonderful. Later, I got hold of some hard white wheat and tried that. It is a lighter bread but I found that, using the recipe in the book that came with bread maker, the loaves turn out very close to the same. Ultimately, I find that I prefer the bread made with the hard white over the hard red so for most things, I'll stick with the white wheat most of the time. Ironically, about six months into it, I had used up the last loaf I had made and didn't have time to make another one. I did need to do some shopping so I figured I'd just buy another loaf of the whole wheat bread I had been using before. After getting used to the freshly baked bread, that store bought stuff was terrible!! I really liked it before but now?? I'm so glad I'm going this way and will stick with it.

Gorgeous loaves! I’m a hard white girl for bread. I also have soft white for biscuits, pie dough and cakes. I love your videos so much!

@RoseRedHomestead

2 жыл бұрын

Donna: Thanks for the very nice complements and watching our channel. Jim

Mix them together it will taste amazing I only used them mixed together

Hi there Pam -Thank you for the "Bake Off". Beautiful bread. Mom gave me her wheat grinder last week so I am looking forward to grinding flours of all sorts. All the best to you and Jim.

@RoseRedHomestead

2 жыл бұрын

Audrey: It sounds like you are ready to start your won bread. Let us know how it works. Jim

Beautiful bread. I use both hard red and hard white alone but our favorite way is half and half. Thank you for the bake-off.

I like a lees dense bread, so I am buying the white wheat berries! Omg, thank you so much for this video!!

I love the white whole wheat! It has seemed to be a lighter bread, but less of the “whole wheaty” taste. All of the good nutrition is the same in both.

Thank you.. the side by side comparison helps me better understand which wheat berries to stock up on more for my family's taste

I grwe up eating corn. the different corns have on the result of breads. the soft corn, be red , yellow purple, or white makes the best bread, the other was used for farm animals food. the wheat is the same in the 70 years of experience.

I really enjoyed watching this video! My husband even watched some with me:) I definitely want to try baking the hard white wheat bread:) it looks delicious and my husband thinks so too:) Thank you for the bread demonstration:) it was so helpful:) I really appreciate all of the wonderful information:) Thank you.

@RoseRedHomestead

2 жыл бұрын

You are very welcome! So glad you liked the information.

@charmainescarborough5646

2 жыл бұрын

@@RoseRedHomestead I sure did and my husband too:)

Thank you. This was interesting.

What about the taste? This has been a revelation for me too. Thanks!

Great video. Just last week there was a discussion with a friend of mine who would only use red Hard wheat.

no taste test?

@countrysister700

2 жыл бұрын

I had my taste buds ready anticipating buttery yums....

How I missed this video I do not know. I mix 2/3 hard red, 1/3 hard white...tastes wonderful! Love your videos!

@RoseRedHomestead

2 жыл бұрын

Jana: Sounds great! Jim

After learning more about inflammation from wheat, I started sprouting and dehydrating my wheat berries. I'm informed from the research that this significantly increases the nutrition in the wheat, the bioavailability of the nutrients, lowers the glycemic index of bread, etc. I'd love to hear from you regarding this topic, since you are a phd and expert researcher of scientific data!

I made my last loaf with a 50/50 combo of hard white and hard red and I love it!

@shalom1688

2 жыл бұрын

Thank you. I am new to baking bread. But this current situation has me very concerned. I refuse to pay $4 a loaf for a loaf of bread. I purchased a bucket plus a smaller 4lb bag of hard red and same quantity of hard white. When they get here, the small bage are to be my practice bags without opening the big bucket until necessary. I was really wondering what the result would be (or even could you) if you used a mixed blend. Thank you.

@Sunshine_AK

2 жыл бұрын

@@shalom1688 you will do great! Just know certain things play a part. House temperature, humidity levels, altitude. I make 90% of my bread is sourdough. Not every recipe works for everybody. Be open to experimenting. I buy all organic grains off of Amazon as we are in the far north and shipping is expensive, in 25# bags. I have seen a 25 to 40% increase in the price since I started last year. I store my grains in mylar bags with O2 absorbers as they will last a decade or more that way. Buy extra and experiment. Even with the higher prices I am still only paying $.50 a loaf or a pizza crust.

@shalom1688

2 жыл бұрын

@@Sunshine_AK Thank You

Oh dear! British here! Get some butter; and butter them up and give a taste...the proof of the pudding is in the eating...cheers

They are both beautiful. Thanks Pam.

Awesome job!!! Thank you for sharing!!! Really needed to see this because I have both wheat berries. Blessings!!!

Loved the experiment! I have been playing with different amounts of freshly ground flour lately using your recipe. I haven’t found a winner yet, but my family doesn’t mind eating all the trials. Thanks for your wonderful videos.

"It's not a tuma" (tumor in Arnold Swartzeneggar's voice) ♥