I'm making a hybrid cider that calls for torrified wheat. I went to the local health foods store and bought a bag of soft sumer wheat and hard winter wheat. Can anybody suggest which to use?
The recipe only calls for 1-2 oz. I know the hard wheat is higher in starch, glucose, and protein and is used in bread making. Soft wheat is used primarily in cereal and for garnish.
Any suggestions?
The recipe only calls for 1-2 oz. I know the hard wheat is higher in starch, glucose, and protein and is used in bread making. Soft wheat is used primarily in cereal and for garnish.
Any suggestions?