Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 If anyone needs a recommendation for wheat, Wheat Montana's hard, red, winter wheat is an excellent choice. If you're not ready to go for all that fiber, there are a variety of softer wheats that are more like white flour. Some people like to start with those as they get used to wheat (or even mix the softer wheat with white flour until they're ready to cut out the white flour entirely). I get mine through my coop. You can order direct from the company, but I don't remember what the minimum is. Cheryl Quote Link to comment Share on other sites More sharing options...
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