[Sca-cooks] Grain mill question

[Jadwiga Zajaczkowa / Jenne Heise]

> I love whole wheat pastry flour and also white wheat ( a whole wheat that 
> comes out much lighter than rergular, hard red wheat). 

Not only that, but I believe it's a more period flour-- because it's a 
winter wheat. Spring-sown wheat is a relatively modern innovation, I 
believe. King Arthur Flour sells a white (winter) wheat and I want to try 
experimenting with it...

Bear, am I right about the difference between winter and spring wheats?

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"You must live feverishly in a library. Colleges are not going to do any 
good unless you are raised and live in a library every day of your life." 
--Ray Bradbury