This is a post I created elsewhere and thought I would post here as well just to get some feedback. It is my first post at TFL, though I have been lurking on the fringes for a bit. I got into sourdough baking roughly 18 months ago and have gleaned much from this site. I also have received much help from Teresa at Northwest Sourdough, where I originally posted the following:
Wheat: Red vs White; Spring vs Winter
Home millers have definite preferences when it comes to wheat. Many favor hard spring wheat over winter wheat for it's somewhat higher protein value (and stronger gluten). Furthermore, some prefer the red variety for it's robust flavor while others prefer the milder taste of white.