About Spring And Winter Wheat Flours - Info
About Spring And Winter Wheat Flours - Info — uma receita da comunidade no Potlikkr.
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Ingredientes
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- New York Times
- Wednesday June
- San Francisco Chronicle
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Preparo (prévia)
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Spring wheat is sowed in the Northern United States and Canada in spring and harvested in late summer, said Joe Caron, a spokesman for King Arthur Flour. It is generally the faster-growing ``hard'' variety.
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When ground, hard spring wheat yields a high-protein, high-gluten flour well suited for baking bread, bagels and some pastas.
Winter wheat is a slow-growing type that is sowed in the fall, goes dormant over the winter and is harvested in mid- ...
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