Difference between hard red and white wheat?

[Guest]

I've seen both. Which is the best for most types of cooking?

Thanks

[Klayton]

I am no expert here, but what I was told was red is your everyday bread and white was your fluffier pastry style wheat.

[goatlady]

To my taste buds the red has a MUCH stronger flavor than the white. I like to make the bread using 1/2 of each type. Not quite so "heavy" a bread and the white makes much better pasta for me.

[PerryJeff]

I am going through figuring out alot of this myself. I have found some really good charts on the different grains but I can't seem to find them now. I thought they had some good sticky's on it here but not that I found must have been anouther source. Goat Lady I heard that also about the red wheat but haven't tasted any myself.
I have had a bread machine for years and never used it so thought if I am going to start storing grains. I want to store what I use and use what I store. I started by looking through the food storage products on many sights and found the red and white wheat, bulgar, cut oats, figured I need to do some taste test's. Looked through the manuel for some basic white bread recipes and bought all I needed to make. First loaf was like a big bisquit but I ate it with alot of butter. Next loaf came out better and I watched a couiple you tube video's and figured out some tips with yeast. I also noticed the whole grain dry noodles so bought a lb of them. White and brown long grain rice have been a staple for years so through some of the noodles in with bacon and rice in dutch oven on the wood stove.
This past week I bought whole grain flour and have made a loaf half all purpose half whole grain. It was great will repeat that this weekend. I saw some more flour type's at the store so will be trying some more in the future. I did see some 5 and 20 lb bags at wally world of white wheat so will try that also but need to get a small mill. I have a big one that was used for cattle feed that will do several tons an hour but I just need a small one for the house.
I just remembered where the great info was it was the LDS Preparedness Manual I found it on line somewhere so you can track it down or buy it. Life changing thought provoking in my opinion... ;o)
I am hoping to start doing rice and known products in pails with milar. I have been buying flour on sale have about 40 lbs already of that. As I figure out the wheat products I want start buying that. My goal is a 3 year supply of food rotating in then add some longer term on some that stores well.

[610Alpha]

Red is a different taste than White.

Soft Wheat is for pastries.

@PerryJeff - it is better to store the whole wheat grain instead of flour. The flour will go bad on faster. Once you crack the grain you basically start the clock on it. If the grain is put into mylar bags, with proper amount of O2 absorber, and the bag is sealed then you can easily get 20 year shelf life out of the grain. With flour you won't get as much.

Look on youtube for videos made by PAW Productions - delta69alpha and also survival report. or google bucket packing.

[xdpatriot]

All I have ever heard is the Red stores better and longer than the White.

[utsteve]

Excellent Info Thanks!