I originally posted Flours and Their Uses on 11 August 2015 and it is still getting lots of hits almost every week. With that in mind, I decided to expand the topic and will probably throw in some things on other baking essentials such as salts, grains, sugars, etc. So, if you are one of those who have been checking in on the original post, you can expect more posts on the subject (expanded).
- Wheat Growing Season – Here, we are talking winter wheat wheat vs. spring wheat. Winter wheat is sown and emerges above ground in the fall before winter arrives. Growth halts and the plant itself goes into dormancy and remains dormant until spring when it resumes growth. The wheat crop is harvested in late spring or early summer. Spring wheat is grown in areas where winter weather is severe. It is planted in the spring and harvested in late summer or early fall. Both winter wheat and spring wheat are grown in some areas where the weather allows it. Usually spring wheat has a higher protein content that winter wheat.
- Kernel Hardness – Here we are talking hard vs. soft kernels. This refers to the hardness of the kernel when exposed to pressure. Flour made from hard wheat has the ideal protein structure for yeast raised goods such as breads, bagels and crusts. soft winter wheat protein will not support yeast fermentation but is ideal for products that use baking powder for the rising action.
Keep your fork