I've made the switch

I was so excited 2 weeks ago when 100 pounds of white wheat showed up at my door.  For 2 years I've been using red hard wheat, because that is what we had in food storage, and because we were running out I decided to make the switch to white wheat.  There is a website that I like to get my food storage from (mostly because i live 5 hours away from the closest lds cannery)-Honeyville Grain.  What I really like about this company is that they charge only 5 dollars for shipping, for your entire order.  When you are ordering wheat, that is a BIG DEAL.  I got two kinds of white wheat: Hard White wheat, and Soft White Wheat.  Why did I get two kinds, you ask?   Here's why:

Hard White Wheat: Perfect for making breads and yeast doughs, stuff like that.
Soft White Wheat: Kind of like cake flour. Perfect for making cookies, cakes, pastries, muffins, quick breads-low gluten foods.

I'm hooked.  I much prefer white over red.  And I've made a few different kind of cookies with the soft wheat, and I love it, and really think it makes a difference.  Both types of wheat make a really light and fluffy flour, not nearly as dense as the red.  I'm excited for this switch I've made and for the many loafs of bread, pizza dough, muffins, and cookies I'm going to make in the future.  No more half whole wheat have white flour, now I can use all whole wheat in recipes.  YAY!