I've started looking into where to look locally for whole wheat. I've come across a couple places, but one of them lists wheat berries. I know that some call wheat berries the entire grain of wheat, but is that the real meaning? If I bought wheat berries, could I end up with cracked wheat or some other form of wheat? Some of the distributers of Wheat Montana are local, and on the Wheat Montana web page is where I'm seeing wheat berries and hard red winter wheat. Thanks in advance
Wheat berriers is just whole wheat grain as in uncracked. I'm not sure why it's called wheat berries but thats what it means. OGM
I dont recall, where is 'localy' and is it in a rural area? Your best bet would most likely be to try any of the smaller towns around where there is a lot of agriculture. Most of them should have a grain elevator and you should be able to buy it there in 50 lbs bags for under $10 and maybe as low as $6-7.
We've just been studying wheat here in school. Wheat Berries are wheat kernels that have been stripped only of their inedible outer hulls.
Thanks for the input. I thought that wheat berries were probably just wheat, but I wasn't sure. I'm near Baltimore, most of the farms near here grow corn and soybean. The eastern shore is Purdue territory, so there are lots of chickens. Why is it that hard red winter wheat tends to be recommended? Anything wrong with the other varieties? Could the wheat berries be planted if need be?
Hard Red wheat is higher in protein than other varieties, as far as I can tell. There are a lot of places to get wheat information. it won't take you long to find excatly what you're looking for. Try Wikipedia and a cooking site to get more specifics on what you can make with different wheat types (as well as the diff. varieties). That might help you narrow down exactly what you're looking for in your application.
Hard red is more robust in flavor - it's what people think of when they think "whole wheat". It's not so good for desert baking because it has a stronger taste. Hard white (our preference) may technically have a bit less protein, but it also has a slightly milder taste and is more suitable for just about anything you want to put it in. Soft white is recommended for pastries and such (altho I use only hard white).
More than likely even though most of the farmers raise corn and soy beans (thats true here too) you could still buy it from the elevators. Its pretty easy to plant it, we had some in a mixed feed we were giveing our goats durring milking and the grains they knocked out/droped started growing under the stand on their own.
