Hard Red Winter vs Hard Red Spring: Differences?
While waiting for my GrainMaker to be shipped to me, I've begun experimenting with a couple varieties of wheat I bought at our local Amish store.
First, let me say that I am stunned at the differences between commercial flour and home-milled. But that's for another post.
What I'm asking here is if there's any real difference between Hard Red Winter vs Spring. There seems to be a subtle difference in hydration, but in flavor and baked texture I'm harf-pressed to notice much, if any, differences. Is there a difference besides time-of planting? What types of baking do they Excel over the other?