Deal on Wheat!

Thanks, Judy, for letting me know about this deal. Lehi Roller Mills is having a sale on their wheat and some of their other products. I'll post the flyer that Judy sent me. This advertisement is good from March 15th to April 15th.





For those of you new to buying and using wheat (and even for those of us that are just starting to use wheat and are figuring things out the hard way) - here is some good information about Wheat. This is from the September 2008 South Mountain Emergency Preparation Newsletter that went out from Amber Edmunds in our ward (oh I have so much to live up to :) )

Different Types of Wheat
Wheat comes in a number of different varieties. Each variety is more or less suitable for a given purpose based on its characteristics. The most common classifications for wheat varieties are spring or winter, hard or soft, red or white.

Winter: Planted in fall, over winter in the field and harvested the next summer
Spring: Planted in early spring and harvested in the fall
Hard: Kernals tend to be small, very hard, and have a high gluten content. As a general rule, hard varieties have more protein than soft.
Soft: Tend to be larger kernals, plumper and softer in texture. They have less gluten content and are often used in pastries, quick breads, pastas, and breakfast cereals.
Red: Comprise most of the hard varieties
White: Comprised most of the soft varieties
Recently, hard white wheats have been developed that are suitable for raised bread making. Some feel the hard white varieties make a better tasting whole wheat bread than the hard red.
The most commonly stored are the hard red varieties, either spring or winter, because of their high protein. They should have a protein content of no less than 12%, with higher the better. The hard white spring wheats are still relatively new and are not yet widespread. They have the same excellent storage characteristices as the hard wheats.

Ok, it is me again. In my experience, with my bread recipe that we LOVE - the white wheat works better. It seems not quite as dense and it makes higher, prettier loaves for me. When I use the White wheat, the bread turns out closer to the kind of bread that you typically buy at the store. Also, we have noticed that it works better for making a puffed wheat cereal, (that is when you soak the wheat kernals overnight and then warm them in the oven the next morning - drizzle honey over them and YUM). This is just my experience but I sure wish someone had shared it with me before I stocked up on wheat!