BREAD TESTS PART 2 ~ hard red winter & soft white spring wheat berries ~ Making Flour 

Nice videos on the red/white wheat berries. I always mix my berries - the red hard wheat has a lot of gluten and the soft white is more for pastries with less gluten. When I want to make cakes, cookies or flour for thickening sauces, I use the soft white. With breads, I have learned to do as you are doing and add some soft white to the hard red. I mix them up before grinding and it works great. I am not too rigid on the amounts, I put in 3-4 cups hard red and add 1 cup soft white. Perfect.

@fletcher3913 Yes, the second test was lighter and less "wheaty" and she ate it up...

do the kneading in my breadmaker...1hr 30 minutes...then bake in the oven...much quicker

2 parts white to one part red...better ratio

Did your daughter like the second bread? You didn't say.