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I know that you have to PACK soft white wheat to get the measurement in

the recipe correct. I’d pack it in the measuring cup and then go by

“feel”. Be sure it’s cleaning the sides of the bowl and you knead it

long enough. You’ll be okay. If you have some vital gluten, I wonder

if you’d add that too. It may give you a little better texture and

rise with the soft white. I, too, have made bread with soft white.

Mine turned out okay. I’ve noticed that those of us who grind are

paying quite a bit more now for those wheat berries. 🙁

Hope64

[Author]

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