White Wheat or Red Wheat: Which is Better?

[@maryglover8283]

Thank you for this information

[@BethsHappyHome]

😊My pleasure

[@markpennella]

Thanks for showing the end results first so I could decide if I wanted to continue watching :)

[@BethsHappyHome]

I appreciate the feedback. Have a delightful day.

[@Dr.PrettyProfessor]

Would you be willing to do a video making a loaf of bread? Your loaves are perfect…!

[@BethsHappyHome]

Hopefully you found the bread baking video I made before I made the white or red wheat comparison video. I will add that I usually cheat by adding some vital wheat gluten to ensure a wonderful chewy texture. Thanks so much for commenting!

[@Dr.PrettyProfessor]

@@BethsHappyHome I'm going to check that one out... Thanks!!!

[@petiewolfe3]

Yes!

[@peggywinslow408]

Can you put a link to your bread recipe please!! I could not find it!!

[@kimberlyavila7159]

Super helpful and fun video! What loaf pans do you use to make perfect loaves?

[@BethsHappyHome]

I think they’re 9x5 heavy weight, pans. I’ll correct my answer if I’m wrong. I’m out of the country at the moment.

[@nageshpon8805]

My wife mix both and make and we like that.

[@BethsHappyHome]

I’ll have to try that!

[@bhayovah]

Why does everything taste nutty?

[@BethsHappyHome]

I guess we call flavors ‘nutty’ because it’s a familiar flavor that most people would recognize.

[@lj6152]

I question "what nut?". I hate the taste of walnuts but love the taste of almonds. I bake bread with hard red spring wheat and to me it has a slight molasses taste, I have no clue it anyone else gets that flavor from it.

[@TheMichaelGrace]

Very helpful. Thanks

[@BethsHappyHome]

You're welcome!

[@Dr.PrettyProfessor]

Thank you for this. I just started using white whole wheat thinking it will be better for dessert baking…

[@BethsHappyHome]

Yes! I love using whole white wheat in all my baking. I enjoy pancakes, breads, cookies etc so much more when they are made with whole grains.

[@jlm3303]

So bottom line.... both are good for baking bread.

[@BethsHappyHome]

Yes, and for things we’re a lighter taste and texture are desired, you’re better off with white.

[@shmerd1]

Thanks!

[@BethsHappyHome]

You’re so welcome Chris!

[@rosepetalaysha]

When she said “now we’ll see what my tasters think about the breads,” I thought she was referring to her taste buds 😆

[@BethsHappyHome]

Haha! I should be clearer!

[@lalizzyg07]

What recipe did you use for the bread?

[@BethsHappyHome]

I used my bread recipe from the earlier video on this channel. It will come up if you hit see all videos. Thanks for asking!

[@peggywinslow408]

I still can’t find it!!

[@jolee6751]

I would love to taste red wheat.

[@BethsHappyHome]

It's mostly just a stronger, wheat/ grain flavor. I might describe it as heartier.

[@jolee6751]

@@BethsHappyHome Thankyou Beth 🌸

[@dizziechef9502]

Did you sift the flours out get the wheat hulls out.

[@BethsHappyHome]

No, I assume you mean the bran layer of the flour. Wheat doesn't have hulls. That's one of the important benefits of grinding whole grain. You get the whole berry including the bran and germ. The grinder will mill the bran the same as the rest of the wheat berry so that it will be completely incorporated with the flour. Since you are using white wheat, (as you said in another comment) the flour will be a slightly tan color with a pleasant, nutty flavor. I only sift flour for cakes made from whole grain flour. Most recipes online also have a weight measurment for ingredients. Using weight instead of cups and spoon ensures the proper amount, which is what sifting is meant to do. Thanks for the question!

[@mjkpanda]

@@BethsHappyHome personally, I bolt my home milled flour first extraction at around 67%, then after regrinding the bran I get up to an 83% total extraction flour. That's because lots of the endosperm is still stuck to the pieces of bran, so another grind helps shake them off. I'm mostly making pizza where I want it to rise, it's super necessary, the bigger pieces of bran would cut the gluten strands and compromise the structure, hence little to no rise. The second grind let's the smaller pieces of bran through which changes the color (of the sifted flour) from white to a nice tan, but still as fine as all purpose

[@BethsHappyHome]

@@mjkpanda interesting! Thank you for sharing.

[@runemagic7]

@@mjkpanda Curious. I have a mill but because I can adjust the gap between the stones, I've never re-milled. This "bolt" thing you mention, what is that? I just try to keep the gap as narrow as possible while still allowing the stone to spin.

[@mjkpanda]

@@runemagic7 so bolting is just passing the flour through a seive to separate the big pieces of bran from the rest of the whiter flour. I use a 50 mesh seive, so anything that gets through has to be that size or smaller. If you're making breads or pastries where you want them to rise, BRAN is the outer shell, almost like a popcorn kernel it's tough and sharp, the big pieces cut the gluten strands which effectively stops it from rising. If I make a pizza dough from just whole red wheat it turns out kinda dense and not risen for that reason. Passing the flour through a 50 seive let's the endosperm (white flour part) and the oily germ through, but only small bits of bran can get through, and at that size it doesn't stop my pizza from rising just like regular bread flour, but the little bits of bran contribute flavor and a slight tan color. Milling the bran that you separate a second time isn't to get the bran any finer ( like popcorn hulls that get stuck in your teeth, they won't break or mill), but there's still a little white flour hanging on to the bran, so a second pass basically just shakes if off, 100 g of bran might get me another 40 or 50 grams of good fine flour (after sifting it). After the second grind and sift, I end up with almost exactly 83% of what I started with, so 17% I separate as bran and put in the freezer for... whatever... I've got like a whole gallon of bran in my fridge i gotta use somehow lol. BTW average flour mills run at only 70 or 73% extraction, so this method is more efficient than large scale mills too

[@celeriacmarcus]

The both look crumbly.

[@BethsHappyHome]

Not at all. I can slice these at 1/2 an inch for sandwiches with no crumbling. Sufficient kneading keeps bread from being crumbly.

[@sheila7814]

Mine isn’t crumbly. I can slice for sandwiches, toast in a toaster, etc….. without it falling apart into crumbs. Very moist if you keep the liquid to the right level within the dough.

[@eliteflaw]

nawwwwwwwww redwheat333 is ten times better than this like wth dude????????????!!!

[@BethsHappyHome]

Have you tried whole white wheat? For some purposes, it's really fantastic.