definitions

[Guest guest]

Are hard red wheat and hard white wheat are the same thing but from a

different plant? What are wheat berries? I'm trying to go to files

and other places for recipes (list your favorites too) but can't find

anything as basic as definitions.

 

Thanks,

Uhura

[Guest guest]

I cook rye berries and they don't taste like rye.

 

http://www.mannaharvest.net/-p-555.html

 

and I also cook wheat berries and they take a long time too cook, and they are

tan in color.  I haven't seen red.

 

http://www.cookinglight.com/cooking/flavorprofiles/Wheat_berries.html

 

I make a burrito filling with both these berries cooked together in my crockpot,

it's really fgilling and delcious.  I'll have to loacet my recipe.  Hopefully I

can find it.

 

Donna

 

 

--- On Sun, 7/20/08, pierce407720032003 <sacornelius wrote:

 

pierce407720032003 <sacornelius

definitions

 

Sunday, July 20, 2008, 4:46 PM

 

 

 

 

 

 

Are hard red wheat and hard white wheat are the same thing but from a

different plant? What are wheat berries? I'm trying to go to files

and other places for recipes (list your favorites too) but can't find

anything as basic as definitions.

 

Thanks,

Uhura

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Uhura,

 

" Hard red " and " hard white " are both types of wheat, but are

different varieties, just like there are different varieties of a lot

of fruits and vegetables. Wheat berries are the fruit or grain of

the wheat plant, and are most commonly ground for flour, but can also

be sprouted, or prepared in the same way you would prepare rice.

Different varieties are more desirable for different purposes.

 

In the United States, these are the most common varieties (from

Wikipedia):

 

Durum — Very hard, translucent, light colored grain used to make

semolina flour for pasta.

Hard Red Spring — Hard, brownish, high protein wheat used for bread

and hard baked goods. Bread Flour and high gluten flours are commonly

made from hard red spring wheat.

Hard Red Winter — Hard, brownish, mellow high protein wheat used for

bread, hard baked goods and as an adjunct in other flours to increase

protein in pastry flour for pie crusts. Some brands of unbleached all-

purpose flours are commonly made from hard red winter wheat alone.

One variety is known as " turkey red wheat " , and was brought to Kansas

by Mennonite immigrants from Russia.

Soft Red Winter — Soft, low protein wheat used for cakes, pie crusts,

biscuits, and muffins. Cake flour, pastry flour, and some self-rising

flours with baking powder and salt added for example, are made from

soft red winter wheat.

Hard White — Hard, light colored, opaque, chalky, medium protein

wheat planted in dry, temperate areas. Used for bread and brewing.

Soft White — Soft, light colored, very low protein wheat grown in

temperate moist areas. Used for pie crusts and pastry. Pastry flour,

for example, is sometimes made from soft white winter wheat.

I hope this helps,

 

¸.·´ .·´¨¨))

((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

 

 

On Jul 20, 2008, at 7:46 PM, pierce407720032003 wrote:

 

> Are hard red wheat and hard white wheat are the same thing but from a

> different plant? What are wheat berries? I'm trying to go to files

> and other places for recipes (list your favorites too) but can't find

> anything as basic as definitions.

>

> Thanks,

> Uhura

>

>

>