I use both red and white, but prefer white wheat because of the mild flavor and light color; and make all our breads and baked goods using home-milled flour.

The difference between red and white varieties of wheat is the bran color which is determined by one, two, or three major genes that don't affect other plant traits. White wheat has NO major genes for bran color. Most of today's red varieties have only one or two genes. You'd have to locate some of the original Turkey Red to get a variety with 3 genes for bran color. It's very dark, and very bitter-tasting.

People who dislike "whole wheat" have probably only consumed the more bitter red wheat varieties. That acidic taste of red is what they associate with whole wheat. You can avoid that acidic taste by using white varieties of wheat. White wheat is sweeter tasting.

I've used a number of wheat varieties over the years, including free Lakin hard white winter wheat right out of the combine. I am currently using the same variety of hard white winter wheat King Arthur mills into White Whole Wheat Flour for distribution this region. I buy it from Farmer Direct Foods, Inc. (www.farmerdirectfoods.com/), a mill just outside of town. Current price: $19.99 for 50/pounds. The protein is 13.1%.

I also have several hundred of pounds of Wheat Montana - Prairie Gold (hard spring white) and Bronze Chief (hard spring red). I purchased these from Wal-Mart and it's an excellent wheat.

I generally use red wheat for home-milled "Cream of Wheat" type cereal, homemade cracked wheat and bulgur, and occasionally for bread.

I suspect wheat prices will go up. A government report shows the nation's farmers planted the fewest winter wheat acres this season since 1913. The largest acreage decreases are in Kansas, Montana, Oklahoma and Texas.

-Grainlady

I agree with Grainlady, the white wheat is less "bitter" than the red wheat. However, I kind of like that red wheat flavor, so it depends on the flavor you're looking for.

I remember stripping wheat right off the stalk and popping it in my mouth when I was a kid, I've always liked it. My Dad used to just shake his head, he only liked the highly refined white flour, LOL.

Grandma used to make a hot cereal for breakfast out of wheat grains, she just chopped the whole grains up with something that I remember looked like what I would call a mezzaluna today, then cooked them with milk for a long time. She sometimes cooked them whole, like rice, but that took a REALLY long time.

So, Deanna, if you buy wheat berries/grains, chop some up and try it for breakfast! You don't even need a grinder, although I'll bet the food processor would work.

Annie

I was taken by the thread title alone

Deanna, you have mail....lemme know here if you got it or not.

Jessica, it's BECAUSE of you that I HAD to put the word "wheat" in the title!!

Back at ya on the mail!

After thinking this through a little more (and a good night's sleep), I am headed off to explore Bob's Red Mill site. My mom lives 15 miles from their factory AND she happens to be coming to visit this weekend...

One of my local grocery stores (Fred Meyer/Kroger) sells wheat berries in their bulk section, but only the red. And it's $.89/# Sheesh! That's $8.90 for 10# of flour...I might as well buy fresh, local, organic bread and save the energy/time cost for that price!

Deanna