This Hard Red Spring (Bread) Wheat has a bit of a strong taste to it and is usually used for making breads. NOT an heirloom wheat Hard Red Spring (HRS) wheat makes some of the best bread flour in the world. Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread wheat, we've found a variety (Glenn) that is respectable when grown here. It's a good taste, and popular with some Europeans, but a bit overpowering for most Americans if used straight (especially whole wheat). For most applications I suggest cutting it with another type of flour (or using our premixed All Purpose Flour) because of its strong flavor. Sifting also removes a considerable amount of the strong taste. Our sifted hard spring wheat flour (around 80% extraction) has a substantial amount of bran and germ left in it (indicated by it's tan/light brown color), which allows the strong taste of this variety to still come through.
