Organic Hard Red Spring Wheat Berries are high in protein and known for their superior baking quality. A favorite of bakers, they are a textured and chewy berry. When ground in a flour mill, they keep their nutritional value. This is the choice berry for those looking to sprout their wheat for either wheat grass or sprouted grain flour.
What’s the difference between winter or spring wheats? The hard spring wheat contains the greatest percentage of gluten proteins which makes it the ideal choice for hard crust breads baked without pans. On the other hand, hard winter wheat has more moderate amounts of protein which is why it is often preferred for making bread flours for all general purpose uses.