Soft White Wheat Berries | Family Farmed in Washington State | 100% Desiccant Free | 5 lbs | Non-GMO Project Verified | 100% Non-Irradiated | Kosher | Field Traced | Burlap Bag

I absolutely love this soft white wheat! The texture it gives my baked goods is amazing. When I mill it fresh, the flour comes out so light and fine, and it makes my bread, muffins, and pancakes much softer compared to harder wheat varieties. It has a mild, slightly sweet flavor that doesn’t taste heavy or bitter, which is exactly what I want for everyday baking. My loaves turn out lighter and less dense, and it blends really well when I mix it with hard wheat for better structure.

New to milling my own flour and the cookies, pancakes, waffles we made turned out delicious. My love the my kids enjoy the process of milling because it is so easy. Zero concerns about freshness or bugs. Will buy again

I’m new to fresh milling and these worked excellent in my recipes for buttermilk flaky biscuits, pie crust, pancakes, and more !!

I started to grind my own flour. I bought a grinder to grind the kernels, it tasted really good. Thank you. Good product..

Product: Palouse Soft White Wheat Berries (Organic Non-GMO) Rating: 4.5 of 5 stars (excellent) I bought a 5lb starter sack as part of a 3 grain assortment, to try out my new KIitchenaid grain mill attachment. QUICK WHEAT VARIETY PRIMER: In general, hard wheat varieties, with their higher protein and gluten content, are best suited for leavened breadmaking, whereas soft wheat varieties contain roughly a third less protein and gluten and as a result are better suited for cakes, cookies, batters, flatbreads and egg-based varieties of pasta. Hard red and hard white varieties are nutritionally comparable and similar in all baking characteristics except one - the white variety is essentially a variant of red wheat with a bran layer that is much lower in tannin, resulting in a flour that is lighter in color and milder in flavor. Commercial "all purpose" flour is a finely-ground ultra-sieved blend of soft white and hard white wheat, so fellow home grinders are advised that if you want to approximate AP Flour, you MUST sieve your flours, and soft wheat will probably be your primary base grain (to which you'll add other flours depending on what you're making). Also note that freshly ground flour is noticeably lower in moisture content than commercial flour purchased in permeable paper bags. Accordingly, plan on needing to increase the moisture content in your recipes by 5%, and then let experience dictate how to finesse that up or down. When in doubt, it's better to err on tht wet side, because working a little more flour into a bread dough is a lot easier than working in more moisture. LIKES: * Excellent quality grain, low breakage, low moisture. Using my Kitchenaid Grain Mill Attachment, I ran it though once on the coarsest setting, then once on the finest setting, which I sifted with a 40 mesh sieve, and then ran the contents of the sieve through a second time on the finest setting, and once more though the sieve. The final flour yield (after double-fine grinding and sifting with 40 mesh) was roughly 84% by weight of the grain used. The resulting flour made good buttermilk biscuits, and the 16% leftovers (mostly bran) I reserved for use in soft oatmeal cookies and hot oatmeal, so there was actually no waste. * The grain is also highly bio-active - after an overnight soak, it sprouted quickly and developed 1/2" tails in a mere 24-36 hrs, so I'm guessing fans of wheat grass will be very pleased. I didn't let mine go that far though - I stopped them at 1/2 inch by cooking them. The bran layer makes wheat berries a bit more chewy than most sprouts, so I opted to cook them by adding them to a split pea soup during the last 10 mins of cooking. * Grown in the USA. MINOR NITS: * PACKAGING (-1/4 star): The grain arrived in a light burlap sack with a plastic inner liner. There was no zip strip, necessitating the use of a box cutter to open the bag, which resulted in string fragments falling into the grain, which I then had to sift out. When I re-order in bulk, I'll be sure to buy in plastic pails, rather than bags. * DUST (-1/4 star): I encountered some fine silo dust, which I sifted out along with the string fragments mentioned above before putting the grain in my storage container. * This not so much a nit as a characteristic of soft wheat in general - it tends to clump more during grinding, so you'll need to periodically tap (read: whack) your grain mill to dislodge any clumps of flour that slow down the flour output. BOTTOM LINE: * Excellent soft white wheat berries that are organic, non-gmo and viable for grinding into flour or spouting. For baking, sifting with a 40+ mesh sieve is recommended, particularly if you like a dough that's as soft smooth and refined as possible using home ground flour. For the most economical value, and convenient storage, I recommend buying large plastic pails rather than the small burlap bags. I'd definitely buy this again, if the price is right.