U.S.A Grown Soft White Wheat Berries | 100% Non-Irradiated | Certified Kosher Parve | Non-GMO Project Verified | Field Traced (25 LB Poly Bag)

When cooked and soaked, the soft white wheat berries have just the right texture and flavor. Cooking your own wheat berries outperforms canned wheat berries, of which there are a few excellent Italian imports. This is far superior to the best imported product I've ever tasted, and at a fraction of the cost. The grain was clean, the packaging was perfect, and delivery was prompt. After my first bite of pie, I immediately placed another order. My only surprise was that the Palouse website doesn t have a recipe for this among the other uses for the product. I will bet 25% of their April sales were for% The recipe will be sent to the Mader family, who owns the farm.

Trey Chung

| Jul 03, 2021

Palouse Soft White Wheat Berries (Organic Non-GMO) are a product from the Palouse region of Washington state. br>Rating: (GMO)br>(GMO)br>(GMO)br 5 out of 5 stars (excellent)br>br>I purchased a 5 pound starter sack as part of a 3-grain assortment to test out my new Kitchenaid grain mill attachment. WHEAT VARIETY PRIMER: br>br>QUICK WHEAT VARIETY PRIMER: Hard wheat varieties are best suited for leavened breadmaking due to their higher protein and gluten content, whereas soft wheat varieties contain roughly a third less protein and gluten and are thus better suited for cakes, cookies, batters, flatbreads, and egg-based pasta varieties. With the exception of one baking characteristic, hard red and hard white varieties are nutritionally equivalent and similar in all other ways. The white wheat variety is essentially a red wheat variant with a lower tannin bran layer, resulting in a lighter-colored and milder-flavored flour. Commercial "all-purpose" flour is a finely ground flour that can be used in a variety of recipes. ground-breaking ultra- So, if you want to approximate AP Flour, you MUST sieve your flours, and soft wheat will most likely be your primary base grain (to which you'll add other flours depending on what you're making). It's also worth noting that freshly ground flour has a lower moisture content than commercial flour bought in permeable paper bags. As a result, estimate that you'll need to increase the moisture content of your recipes by 5%, and then let experience dictate how to fine-tune that. It's better to err on the wet side when in doubt, because adding a little more flour to a bread dough is much easier than adding more moisture. LIKES: BR>BR>LIKES: BR>LIKES: LIKES: LIKES: LIKES: LI br>* High-quality grain with minimal breakage and moisture content. I ran it through my Kitchenaid Grain Mill Attachment once on the coarsest setting, then once on the finest setting, which I sifted with a 40 mesh sieve, and then ran the contents of the sieve through a second time on the fine setting, and then through the sieve once more. After double-milling, the final flour yield fine grinding and sifting with 40 mesh) was roughly 84% by weight of the grain used) was roughly 84% by weight of the grain used. The resulting flour made delicious buttermilk biscuits, and the 16% leftovers (mostly bran) I reserved for use in soft oatmeal cookies and hot oatmeal, so there was no active - It sprouted quickly after an overnight soak, and in just 24 hours it had 1/2" tails. Wheat grass fans are likely to be pleased with the 36-hour time frame. Mine, on the other hand, didn't go quite as far - By cooking them, I was able to stop them at 1/2 inch. Wheat berries are chewier than most sprouts due to the bran layer, so I cooked them by tossing them into a split pea soup for the last 10 minutes of cooking. *Grown in the United States of America. MINOR NITS: br>br>MINOR NITS: br>br>MINOR NITS: br>b * PACKING (-) (-) (-) (-) (-) (-) (-) (-) (-) a quarter of a star The grain was packaged in a light burlap sack with a plastic liner. Because the bag didn't have a zip strip, I had to open it with a box cutter, which resulted in string fragments falling into the grain, which I had to sift out. When I re-examined the situation, I discovered If I order in bulk, I'll make sure to get plastic pails instead of bags. * DUST (-) (-) (-) (-) (-) (-) (-) (-) (-) (-) (- a quarter of a star Before putting the grain in my storage container, I came across some fine silo dust, which I sifted out along with the string fragments mentioned earlier. br>br>* This isn't so much a flaw as it is a feature of soft wheat in general - Because it clumps up more during grinding, you'll need to tap (read: stomp) it every now and then. whack) your grain mill to dislodge any clumps of flour that are slowing it down. br>br>THE END RESULTS: br>* Organic, non-GMO soft white wheat berries of exceptional quality. gmo-free and suitable for flouring or spouting Sifting flour through a 40 mesh sieve before baking is recommended, especially if you want a dough that is as soft, smooth, and refined as possible. I recommend purchasing large plastic pails rather than small burlap bags for the best value and convenience of storage. If the price is right, I would definitely buy it again.

Isabella Pierce

| Jul 08, 2021

I've gone through nearly 75 pounds of wheat from this source and have just placed an order for another. Every bag of wheat I've ever seen has been the cleanest I've ever seen. There are no small stones or miscellaneous seeds. It's a remarkably clean product. br>br>I have a variety of red and white, hard and soft, spring and winter flowers in my collection. This soft white works well in pasta, pancakes, cookies, and other baked goods. I sift it through a 70 mesh sieve the majority of the time, especially when making pasta. To avoid throwing away the sifted bran, I freeze it for use in bran loafs or muffins.



The wheat flavor really comes out in quick beads and noodles which is 90 of what I use this for. Unless you have a hammer mill, there is far too much waste when sifting down to AP flour for a cake. It's also a lot more expensive. If you have a mill, you can make the best pancakes and waffles you've ever had.

Johanna Trevino

| Jul 06, 2021

After years of searching for an Italian grain pie for my husband during the holidays, particularly during Easter, I finally found one. This year for Thanksgiving, I finally decided to give it a shot. I went online to look for premium soft white wheat berries because one of the recipes I looked at said white wheat berries cooked faster. I bought the 3 pound bag. I bought a bag of Palouse Brand white wheat berries and narrowed down my recipe search to one that sounded traditional but was also simple to prepare. The pie, on the other hand, was a huge hit with my husband, and I enjoyed it as well. In fact, I think it was better than the two or three pies I bought from Italian shops in New York when we lived there (forget about trying to find one in San Diego, where we now live). This pie is usually made only for Easter, but now that I have a three-pound bag of wheat berries, I'll be making it all the time. Yes, the berries are pricey, but a great pie necessitates excellent ingredients. Thank you so much for assisting me in the creation of this fantastic dessert!.

Luca Burgess

| Dec 19, 2021

They have a delicious flavor: They're nutty, chewy, and filling, and they go well with yogurt or fruit. Plus, unlike oatmeal, they're nearly impossible to overcook. ) The berries are also in good shape. cleaned - I occasionally come across another random grain or bean, but no rocks or debris. I started with the smaller package and ended up ordering a larger bag because I liked them so much. I make a big batch on the weekend and have breakfast prepared for the entire week.

Meilani Contreras

| Dec 14, 2021

WFPB pancakes and noodles are made with soft wheat. I grind 1/4 cup of flour per person for pancakes, which equals about 1/2 cup flour. I also add a pinch of baking powder and bicarbonate of soda to the mix. Add a tablespoon or two of ACV and a cup of plant milk equal to the flour amount. These pancakes have a sourdough-like flavor to them. I like that I can make them entirely out of pantry ingredients and that they are fat-free. I use two ingredients to make my noodles: Push the dough through a spaetzle press at a 1:1 flour-to-water ratio. This wheat flour tastes great in vegan muffins and other quick breads. Applesauce and other pureed fruits and vegetables can be used in place of oil and eggs in any recipe. Remove the sugar and replace it with maple syrup instead. When the base ingredient is of exceptional quality, it's simple to prepare delicious, healthy meals. I also purchase hard white winter wheat, split peas, and chickpeas from them. All of them are of exceptional quality. br>br>By the way- No one has ever paid me to write a review for them. Simply put, I enjoy praising others when they deserve it. I also call out people who sell junk.

Harlee Delgado

| Nov 18, 2021