The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Using soft wheat

naschol's picture

Using soft wheat

I have been hearing a lot, lately, about using 25% soft wheat with 75% hard wheat to make a softer bread product. Has anybody done this? What were your results? Was it with pastry flour and bread flour? Whole wheat pastry and whole wheat? Home-milled soft and hard wheats?

I am really interested in your comments.