The Difference Between Hard and Soft Wheat

[@JimiLux]

A wonderful tutorial. Thank you for being such an advocate for whole grain living!

[@BreadBeckers]

Thank you for your kind comments!

[@suemerritt1679]

Thanks Sue! Love your Co-op, love your products... 🥰💕

[@BreadBeckers]

Thank you!

[@TxSusieQ99]

I love the hard red wheat bread, too. Great flavor! I also have mixed hard red and hard white...also a delicious bread. Thank you, Sue for sharing your knowledge.

[@BreadBeckers]

You're welcome! Thank you for commenting!

[@alliejoplace]

Thank you

[@BreadBeckers]

You're welcome

[@davelyn786]

So breadbeackers didn’t have white wheat for awhile. So I bought some from another company and when the white came in I bought some and made my first loaf with the new wheat from bread Beckers. My bread did. It rise and had a decent down the middle. I remembered this happened to me before and I had to mix the wheat or just use red to get a nice rise. I tried to adjust the second rise time on my machine and there was no dent but the load was half the size of a normal loaf in my zojirushi. Had anyone besides me had this problemv

[@BreadBeckers]

Hello... Please email [e-mail], and they should be able to help you troubleshoot getting your bread to rise. Thanks!

[@catherinechen4977]

What to use for the unleavened bread, hard or soft wheat?

[@BreadBeckers]

Please email your question to [e-mail]. They will be able to answer your question. Thanks.

[@KatMa664]

So I bought some grain and it of course did not have any oxygen absorbers in it so I put it into my 5 gallon bucket with a gamma lid, with 2500 cc oxygen absorber. I kept it that way for over three days. Is that enough to kill any bug eggs. Is it long enough and is that enough Oxygen absorber?

[@BreadBeckers]

We package all of our grain with C02, so there is no need for adding oxygen absorbers to the buckets of grain that you purchase from us. You are find to use your grain as soon as you arrive home. Thanks for asking.

[@laura-leemurphyuta78]

The QR codes block everything on the counter

[@rebelcolorist]

Hi!! I have heard that brand can get too old to cook to full doneness after a long period of storage... Is this a thing?

[@BreadBeckers]

For nutrition's sake... we recommend cooking your bread dough when you make it and not waiting.

[@jimoray3]

You rock

[@BreadBeckers]

Thanks!