Soft white wheat works for baked goods without yeast. You won’t form the gluten by mixing with the soft white wheat. Glad to know the red wheat worked also. Thanks for the converted recipe. Also doing that with my recipes.
I have a lot of respect for this girl! She completely understands what it means to be a mom and homemaker. She doesn't sit around all day and smoke cigarettes while watching TV like a lot of moms do now-a-days while collecting welfare cheques (letting the TV raise their kids). This lady spends her days ensuring that her kids and husband are well taken care of by preparing and serving the most nutritional food she can make. she keeps her house clean - like, clean-clean. not just the house picked up and dishes washed, she does deep cleaning and keeps her house healthy (ie the inside of her oven is very clean and says it all!). it's too bad more moms weren't like this. it would certainly produce a better generation of kids, that's for sure, as they would grow up with the same values the mom has.
I just found you a few months back .. I always search for people that mill their own flour .. I learned about three years ago when I found bread Beckers .. i didn’t eat much bread before than because how bad it was .. now I can’t get enough of it an learning
I'm so glad I can offer some good freshly milled recipes for you. I started my channel because I struggled to find resources when I started milling my own flour about a year and a half ago. :)
Question: why did you use the hard white wheat instead of soft wheat? I know you could use anything you want, but why did you choose the hard white wheat?
My rationale was that I adapted this recipe from one online that used hard white. Instead of experimenting with soft white, I stuck closely to the original recipe. Perhaps someday I'll give the soft white wheat a try. 🙂
