I hope one of you ladies that grinds and bakes with whole wheat can help me. I have always used hard white wheat for my yeast breads and soft wheat for my quick breads. Here is the problem , I am out of hard wheat and have no money to buy more right now.
On the other hand I have about 50 pounds of soft white wheat. I have actually made yeast bread with the soft wheat a long time ago. I recall that you had to use more of the flour than the recipe calls for.
I just don’ t remember how much more. I hate to ruin several loaves figuring it out. Does anyone know the ratio of soft wheat flour to substitute for hard wheat flour?