Wheat 101

So you may be wondering just what the difference is between the varieties of wheat.
 I did a little research and found this.
 It all made sense to me, and verified why I like to use what I do.

Red vs. White
Red wheat tends to have a stronger wheat flavor and produces a heavier denser bread than white wheat. Red wheats are typically the hard varieties and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you and your family.

Hard vs. Soft
Hard varieties of wheat are the most common and versatile. Hard wheat has a higher gluten (protein) than soft wheat. It is better for making breads, pastas, pancakes, etc. Soft varieties have lower protein and nutrients but are better for pastries and other items where a light fine flour is required.

Spring vs. Winter
Wheat is categorized by which season it is harvested in (either winter or spring). Winter wheat has a tiny bit less protein than spring wheat. Winter averages about 12% protein while spring wheat is closer to 14%. The winter wheat is a little harder than spring as well. Red winter wheat tends to be better for baking than red spring wheat. There isn’t much difference between winter and spring varieties of white wheats.

My personal favorite variety of wheat to use is hard white. (just in case you were wondering) 


I received an email with this offer the other day and was asked to pass it on. It may be just what you need to help you get started....

Brother and Sister Cox have purchased a commercial wheat grinder that will grind wheat to any degree from cracked wheat to fine flour.  If you would like to experiment with this superior grinder just let them know.  They will be glad to grind up to 25# of your wheat for free.  Let us know how fine a texture that you wish, or you can split the whole grain into several textures. Same day grinding.

Those of you who know the Cox's are probably not surprised by their generosity. I for one, listen intently and take notes when they speak. They are a tremendous source of information.

Remember, these are people who know how to live a Provident Life. Who else do you know that could live 6 hours away from a grocery store and survive on only one trip every 4 months.

Heck, I was excited when Wal Mart came here... only minutes away for a missing ingredient.

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My plan for this blog was to try and have some sort of useful information each Monday for the items that we are offering for purchase that month. I hope this is not an overzealous desire. However in the meantime, if there is something you would like to see posted or if you have something you would like to contribute, just send me an email. traskfam@infowest.com and I will try to be accommodating :)

Wondering what is coming up in the next few months so you can budget accordingly?

JANUARY: Wheat, Germade, Mixed Berries, Dehydrated Mushrooms
February: Beans (white, black, pinto), Cornmeal, Dehydrated peppers, celery, and applesauce
March: Oats (Quick, Regular), 9 grain cereal, dehydrated and freeze dried broccoli, F/D bananas

Red= from the church cannery
Black= from Your Family Still Matters

I will try to make the long term storage items from the cannery be the "life sustaining" foods that we are admonished to store. My blog tips will mostly include ways to incorporate those items.

The offers from Y.F.S.M. will mostly be items to enhance your long term foods. Things to make it taste better and to increase your variety. Hopefully this way we will interest those who already have sufficient long term and are looking to give taste and variety to their storage.