When I realized that apple pie season is upon us, I checked back in my baking journal to see my most successful pie crust to date. In it, I used soft white wheat flour instead of hard white wheat flour. My experiment to use hard white wheat for all baking has shown that for some things, soft white (or more like pastry flour) is indeed a better fit.
After a trip to my local grain store, I had 25 pounds of organic soft white wheat berries to replenish my pantry, portioned into 4 1-gallon canisters.
Can’t wait to make that apple pie!