Great for things like cookies or cakes. Formerly known as Soft Red Winter Pastry NOT an heirloom variety. Rather a variety sold locally to area farmers 20 to 30 years ago. Flour made from soft wheat is usually considered a pastry flour. It's the type of wheat that is usually grown in Illinois by conventional farmers. It's made from the same type of wheat as WhiteLily brand flour but ours is not as white or refined. My wife and daughter use this variety to make biscuits, pancakes, waffles, bread sticks, pizza crust, etc. It has the nutty flavor of whole wheat but not the bitter taste associated with some soft red varieties.This flour is not suitable for yeast breads without added gluten. Whole wheat pastry flour has more and larger pieces of bran than most whole wheat flour found in stores. For cakes or finer pastries, you may need to sift it, or consider trying our sifted pastry flour instead. Sifted (high extraction) flour: (around 75% extraction rate) in which 25% of the largest pieces of bran and germ are sifted out. It's still a tan/light brown color, indicating a significant about of bran and germ are still included in the flour. But it is more appropriate for finer pasties. Clear (Fancy) flour is a derived flour from SRW wheat used for some recipes. However, please note that most recipes which simply call for clear flour are usually referring to clear (first) flour, derived from HRS wheat, which we also sell. We stone grind the wheat flours in small batches frequently and then store it cold to maintain nutrients and freshness. Wheat berries are the whole wheat kernels that were cleaned but not ground. They can be ground into flour in a home mill, cooked and used as a salad or salad topping, eaten as a cereal, popped, etc.
