At a glance
Tastes: Light, sweet and delicate.
Best for
- Cakes
- Cookies
- Pie crust
- Biscuits
- Pancakes
About soft white wheat
Soft white wheat is lower in protein than bread wheats, so it makes a tender crumb rather than a chewy one. Milled whole, it is a whole grain pastry flour.
How to use it
Not for yeast bread
It will not give a sandwich loaf much rise. Blend it with hard wheat if you want a softer bread.
Keep it cold for pastry
For pie crust and biscuits, chill the flour and butter before mixing, and handle the dough as little as possible.
Soft White Wheat recipes
Recipes for soft white wheat are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
- Soft White Wheat$3.25/lb
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.