Differences Between Hard Red Wheat & Hard White Wheat | Which Wheat is Best? 

I find hard white an excellent choice for sourdough. I get a consistent sandwich loaf and it develops that sourdough “tang” when I let it rest overnight in the refrigerator before baking.

I like to use 1 c red, 1/2 c white and 1/2 c spelt or Einkorn. Then I sometimes look at the spelt and say…. Hmmm. Maybe a little more spelt, so I add about 1/4 c more. [2 and 1/4 c of different types of wheatberries]My tummy does better with that. Also…. Thanks for introducing me to this! I have been doing it about a month, 2 loaves a week, and one slice a day has fixed my “missing gall bladder” issues. Honestly, it has been so wonderful and I am feeling healthier all ready. ;) Wish I had known about this years ago.

I just recently discovered your channel, and you have become one of my favorite RU-vidrs! Your spirit is so down-to-earth. You are a blessing to those of us who are taking our health seriously. I own a mill and have dabbled in bread-making in the past. In my effort to be more consistent, I still struggle with some loaves coming out crumbly, so I'm still learning. :) Again, thank you. May God bless you in all your endeavors!

I buy from Azure Standard, thanks to your recommendation when I first discovered this wonderful world of freshly ground grains! No complaints ever!

I go 50/50 with the red and the white hard wheat when I make bread. 60/40 hard red to soft white for all purpose flour that mimics the King Arthur A/P Flour.

I just started to mill my own flour. I found that mixing the two makes a really good bread my husband will eat. He's so picky.

I love that you save the pickle jar to reuse. I bought a gallon of pickles just for the jar lol

Very helpful advice, Felicia. Thank you. Side note, your video is the first Y.T. video ever that I have seen, where the music did not drown out the person speaking. Well done! It was so subtle, I didn't notice at first, but it was a very nice touch. Wish others could learn this, too.

Love the 50/50 Sandwich Bread Recipe. Using all white for my children's families as I introduce them to freshly milled breads...

How about for making pastas--between the two or another type of what, say? Also does white have differences when being ground into flour?

I mill 50% hard white with 50% spelt, that has become our favorite. Bur, we love it all.

my favorite is Hard Red "Sprouted" Spring wheat its the best of both worlds if i only had to choose one. I have equal amounts of Hard Red Sprouted, Hard White, and Khorasan which I use for my pasta and to add to some of my breads. Iam probably going to get some Spelt soon. Hoping to get about 1000 pounds stored in mylar bags by January

Palouse Brand grown up in Washington. As of today 6/6/2024, they are having a sale for the whole month of June. Each week new products will be on sale. Right now 25lbs of hard white wheat berries on sale for $54.95, same day shipping for FREE. This company is 5th generation, family owned. Not 'certified organic' due to the enormous cost of certification, but they are growing as Organic as possible.They provide the field location, seed and harvest dates as well as total rainfall for that year in relation to each product. Check out their other items and check back each week for the sale items too. Oh, and one more thing..the shipping is fast, think it is same day shipping if possible.

I adore your videos and emails ❤️! The email today about your 6 week experience and losing weight was great. I am an old grandma and was raised on home made ww bread, my father would not allow anything made with white flour in our home and as a result I LOVED white wonder bread 😂. Soon after marriage I came to my senses ❤. Yes, God intends us to eat healthy grains, beans, fruit and veggies!

Good video, Felicia. Helpful. Hard red is easy to get from local farmers out where I am. Hard white is another story. I'm reluctant to go to other retailers for hard white because the price will be triple what I already pay from my farmer. But I have loved it when I've had it. If I want the organic grains (which frankly is the way to go) then I have to drive out into the city, and only buy 5lbs at a time. I tend to stick to my hard red for everything these days. Praying some organic farmer out here will grow hard white!

i just discovered your channel as i will be milling my own millet and making various flatbreads (turkish, indian, etc.) it is a bonus that you are a prepper!

Can you do a video on spring vs winter wheat? The farmers around here have no idea what I mean when I said hard white or soft white wheat so I have no idea what I’m buying up here

Thanks for the video. Looking forward to using my wheat berries. I bought from Azure standard. I will be making a loaf soon. I have a hand crank mill that I will be using. Hopefully I will be able to upgrade later this year to a motorized mill.

In Canada, I can get bigger bags of hard red. Hard White only comes in 5 pounds. I buy from wheat growers in mid Canada country that ship.

I like to buy them from John’s Farm (Oklahoma) Jovial, Guardian Grains and Pleasant Hill Grains. I used to buy some from my health food grocer, but the grains were not clean. Lots of black bits and stray stuff in them. I like a clean grain that I don’t have to spend hours picking through.

Read your email. Sorry you have to deal with mean comments, but you responded like a true child of God. Bless you and your channel. 😇

Hello Felicia, good day to you and family. I've been watching you for a year and really do love the contents that you publish. Now, I bought the Nutri gain mill, bosch mixer, and purchasd the 5 gallons grains hard white, hard red wheat berries from the company you have mentioned.. I've always wanted to learn and was very intimidated still am. Question 1: which grain is better to deep-fried poultry? 2: Which grain is better for all-purpose flour?. 3: do you have the sift them in order to remove husks? Thank you, for your time and knowledge.🍞🥞🥪🍗

Yep half and half for my loaves

Thanks for this video. I agree with you on all points. Just wondering, why do you prefer yeasted breads over naturally fermented (sourdough)?

A very new newbie (72 years old) and heard Sue Becker’s presentation that was awesome! In my excitement I purchased 2 (50 lb ) bags of soft white from Azure that will be delivered around April 10. Should I switch that order to Hard White? I primarily cook Mexican food so thought the soft white would be good for flour tortillas but it seems that some of the "Eat bread each day for it’s goodness" concept is eating the hard red.😵‍💫😵‍💫😵‍💫. I also made pizza the other night with the soft white and plan on using it to make my husband his much desired desserts. Help! I have a few more days to add to my order. Thank you for your gift of sharing this life saving information.👏🏼🙌🏼👏🏼

You need to really do a cookbook with your recipes still new at my grains

The soft white wheat does not come in Mylar bags from pleasant hill grain I just found that out . The hard red and white does. I didn't know that.

What about bread machines & milled flour?

Thanks. I have been using half and half and just told hubby no more white bread

I love combining them as well!

Oh I love the nuts grains hard red wheat I'm try to experiment like you so give me some tips I need your bread recipes for sure

I love adding red fife wheat to my hard white wheat when baking sourdough breads

Great info Felecia. I've made your bread recipe. It was awesome! I'm starting my sourdough journey and there seems to be little info on freshly-milled, whole grain sourdough. Do you have any good references you can point me to? Have you dabbled in the sourdough realm? Another thing I have run into is some occasional sandy grit in the bread. I have the Nutrimill Harvest and have tried a variety of wheat from different vendors, including both the Pleasant Hill Hard Red, Hard White and Soft White. Doesn't seem to matter. Do you think it's the "stone" ground mill that may be causing this? Or is this just what to expect when milling your own? Thank you for providing such a great channel!

Thanks for this so much!!!

I started with hard red too

Thank you for doing this series! I made a hard wheat and spelt loaf this week after your suggestion in your spelt video. It is so good! Random question, did you get a new blender? What happened to the Vitamix?

Have. These wears been hybridized

Thank you very much for all your instructions..... I'm wondering, do you think the bread will rise enough if i use only wheat flour, Red or White? Thanks, Guy😊

I purchased some organic whole white whole wheat flour from Azure Standard. I only used ½ cup to about 2-3 cups bread flour. The loaf baked up beautifully. But when eating the bread it’s like there is sand in it. It’s very gritty. Is this normal??

I have a dough making machine. Hard red comes out fluffy and soft but hard white is flat and gritty. Guess the difference in gluten.

I'm starting down this road but I do have a question about GMO/Ancient Grain....As far as I know (heard) a lot of wheat grown has been modified (not sure if that's true???) IF that is true how/where can I find the 'original' Wheat/grains. It seems to me that using something that science has been playing with may be just as bad as the garbage I can get at the store. Do you have any info on that? thanks- Chris

This is wheat smuggled from Türkiye, from Anatolia, to America...

Does anyone know where to get wheat free rye?

I do the same in what you said.

hard white so my family will not know the different. I get it from Azure

My family doesn’t like white wheat

Sorry, I’m more confused than when I started.