| T O P I C R E V I E W |
| _Rebecca_ |
Posted - May 14 2006 : 3:58:41 PM
Happy Mother's day, dear ladies!
I was going to order some wheat and I would like to know what type makes for great homemade pie crust?
Thanks in advance!
.·:*¨¨* :·.Rebecca.·:*¨¨* :·.
Wife of Jonathan, Mother of Joel, Caitlyn, Elia |
| 4 L A T E S T R E P L I E S (Newest First) |
| Phils Ann |
Posted - May 16 2006 : 04:36:05 AM
I've never heard you need extra flour when substituting soft flour, so thanks for the tip, UrbanChick!
There is a Redeemer. |
| EverGreen Girl |
Posted - May 15 2006 : 12:59:57 PM
I have made a few pies recently with my freshly ground soft white wheat. The crusts turned out great and I received many positive compliments. Folks were pleasantly surprised to learn I used wheat instead of all purpose flour. I use a simple Betty Crocker pie crust recipe but don't need to add much water, if any at all. |
| UrbanChick |
Posted - May 14 2006 : 4:43:35 PM
I use soft wheat...it's also called pastry flour. The moisture content is high making the gluten content too low to make the proper rising of yeast for makeing yeast bread but it is excellent for making cakes, cookies, or pastries. To substitute soft wheat in non-yeast recipes add about 1/2 to 1 cup more flour than called for in the recipe. The soft wheat is grown in southern states, which is why te South is known for its biscuits and cornbread, while the cold northern states had yeast bread.
"Courage dosen't always roar. Sometimes courage is the quiet voice at the end of the day saying: I will try again tomorrow." |
| _Rebecca_ |
Posted - May 14 2006 : 4:02:43 PM
Here are the types of wheat I have to choose from in the catalog:
wheat berries bronze chief (Red)
Hard Red
Hard White (which I already have)
Prairie Gold white
Soft white
.·:*¨¨* :·.Rebecca.·:*¨¨* :·.
Wife of Jonathan, Mother of Joel, Caitlyn, Elia |
