Guest guest Posted September 27, 2001 Report Share Posted September 27, 2001 Wheat berries are the whole grain kernels. The other is a classification of the type of wheat. There are hard wheats and soft wheats. Red, White, and I don't know what else. If I remember right the hard wheats have a higher protein content. Common information has always said that hard wheats are better for bread and soft for pastries. I don't know how this information interacts with NT. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2001 Report Share Posted September 29, 2001 Winter, hard wheat has more gluten and rises better than soft/spring wheat. Best Regards, Ratliff icq 1495914 msn ROBERT RATLIFF aim mtncurr22 http://www.copernic.com search engine http://www.ghisler.com> windows commander http://www.paltalk.com> voice/text chat TennRascal http://www.grisoft.com> free antivirus with email checker <*> A conclusion is simply the place where you got tired of thinking. <*> -----Original Message----- From: klyoung2424@... [mailto:klyoung2424@...] Sent: Wednesday, September 26, 2001 10:03 PM Subject: wheat I have a wheat question. What is the difference between wheat berries and hard winter/spring wheat? Are these the same? I am trying to figure out what kind of wheat to buy to make my sourdough bread (from the culture I bought). I have a grinder, so I am just trying to figure out what to grind! TIA, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2001 Report Share Posted September 30, 2001 Wheat berries are the fancy, ridiculous name for wheat. Commercially available wheats in the states come in a couple of forms: Red or white. Reds tend to have higher protein and mineral content. Slightly bitter due to the tannins that make them red. The whites a recent hybrid. Spring or winter. This refers to the growing process. Winter wheat is planted in the fall and harvested in spring or early summer. Spring wheat is planted after the first thaw and then harvested in the fall. Springs tend to be higher in gluten but lower in minerals Hard or soft. This refers to the amount of gluten. Hards have a lot more and are suitable for breads. Softs are preferred for pastries, quick breads, etc. Softs come from warmer climates (gluten content seems to correlate with how cold the temperature gets. This is part of the reason that flatbreads are the standard way to each bread everywhere but Europe.) Soren > -----Original Message----- > From: ROBERT RATLIFF [mailto:bobratliff@...] > Sent: Friday, September 28, 2001 8:22 PM > > Subject: RE: wheat > > > Winter, hard wheat has more gluten and rises better than > soft/spring wheat. > > > Best Regards, Ratliff icq 1495914 msn ROBERT RATLIFF > aim mtncurr22 > http://www.copernic.com search engine http://www.ghisler.com> windows > commander http://www.paltalk.com> voice/text chat TennRascal > http://www.grisoft.com> free antivirus with email checker > <*> A conclusion is simply the place where you got tired of > thinking. <*> > > > > -----Original Message----- > From: klyoung2424@... [mailto:klyoung2424@...] > Sent: Wednesday, September 26, 2001 10:03 PM > > Subject: wheat > > > I have a wheat question. What is the difference between wheat > berries and hard winter/spring wheat? Are these the same? > > I am trying to figure out what kind of wheat to buy to make my > sourdough bread (from the culture I bought). I have a grinder, so I > am just trying to figure out what to grind! > > TIA, > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 > I've been reading a lot about the dangers of wheat while you have RA, but how in the world do you ever eat free of wheat?????????? > > Kath You go to the co-op and buy lots of weird stuff you never knew existed--like rice bread and corn noodles! (And, over time, it doesn't taste so bad.) Sierra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 Wheat is in more than you know or ever thought it was. We thought my granddaughter had Celiac Disease, which is an allergy to wheat. She doesn't, thankfully, but we were researching how to live wheat free for her. It is very difficult, but it can be done. Hugs, Jacy -----Original Message-----From: Kathy A [mailto:joyfulkate60@...]Sent: Tuesday, June 08, 2004 07:31Rheumatoid ArthritisSubject: wheat I've been reading a lot about the dangers of wheat while you have RA, but how in the world do you ever eat free of wheat?????????? Isn't it in just about everything? Kath Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 Kath, I order some wheat free stuff from www.glutensolutions.com Kay ----- Original Message ----- From: Kathy A Rheumatoid Arthritis Sent: Tuesday, June 08, 2004 8:31 AM Subject: wheat I've been reading a lot about the dangers of wheat while you have RA, but how in the world do you ever eat free of wheat?????????? Isn't it in just about everything? Kath Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 Kathy, They have rice bread and corn stuff and wheat free pasta and wheat free pretzels. You sort of change your diet drastically I suppose. I really don't eat bread much anymore and once thought I could never do without it. Kay ----- Original Message ----- From: Kathy A Rheumatoid Arthritis Sent: Tuesday, June 08, 2004 8:31 AM Subject: wheat I've been reading a lot about the dangers of wheat while you have RA, but how in the world do you ever eat free of wheat?????????? Isn't it in just about everything? Kath Quote Link to comment Share on other sites More sharing options...
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