Appalachian White Wheat is a hard winter wheat developed at NC State in 2009 to withstand the humidity in the eastern United States. While it is a modern wheat, it is non-GMO and not a hybrid. Mild in flavor, and light in color, this variety is perfect for bakers looking for a more approachable whole wheat flour. Its strong gluten development makes it ideal for bread baking, while its subtle sweet flavor makes it a favorite for cookies, pastries and more.
Flavor Profile: mild, creamy, buttery, smooth
Uses: artisan and pan breads, cookies, biscuits, rustic pastries, pizza
Performance notes: Similar to store-bought all-purpose flour
Recommended Hydration Percentage: 63-68%
Appalachian White Wheat is a hard winter wheat developed at NC State in 2009 to withstand the humidity in the eastern United States. While it is a modern wheat, it is non-GMO and not a hybrid. Mild in flavor, and light in color, this variety is perfect for bakers looking for a more approachable whole wheat flour. Its strong gluten development makes it ideal for bread baking, while its subtle sweet flavor makes it a favorite for cookies, pastries and more.
Flavor Profile: mild, creamy, buttery, smooth
Uses: artisan and pan breads, cookies, biscuits, rustic pastries, pizza
Performance notes: Similar to store-bought all-purpose flour
Recommended Hydration Percentage: 63-68%
