To those who grind wheatberries for bread, what type do you use? I'm
not sure I understand the difference between hard and soft and winter
and spring wheat.
I've been buying hard wheat, as that's what my HFS has. My bread has
been turning out fine. But I'd like to check out some alternate
sources from the many suggestions, and I want to be sure I know what
I'm really looking for!
I'm using both whole grain and regular white flour and also mix in
various other whole grains. I'm also trying to keep it all organic.