Does hard wheat flour look yellowish?
I bought a bag of 5 kg of flour supposedly milled from canadian wheat by an italian miller (the bag shows a big canadian flag and the miller in generally considered reliable, unlike most of the others).
What striked me at first sight was the color of the flour: it's creamy/yellowish, not as much as durum wheat flour but surely the difference with the usual white soft wheat flour is evident. Does hard wheat flour always look like that?
The flour doesn't absorb a lot of water (56%, a bit disappointing actually), but it bears very long fermentations without tearing and -especially- it ferments fast! much faster than white wheat. I guess it's corrected with a touch of malt.