Spring wheat is considered better for certain baking purposes due to its unique qualities. Unlike winter wheat, which goes through a dormant period during the winter months, spring wheat grows continuously from planting in the spring until harvest in late summer or early fall. This extended growing period allows the spring wheat berries to develop different characteristics compared to hard wheat.
One of the main differences between spring wheat and winter wheat is the protein content. Spring wheat berries tend to have less protein compared to hard wheat. While this may seem like a drawback, it actually makes spring wheat flour better suited for certain baked goods. The lower protein content in spring wheat results in a softer texture and a lighter crumb in the final baked products.
Another advantage of spring wheat is its higher content of complex carbohydrates. These carbohydrates provide a source of sustained energy and contribute to the overall flavor and texture of the baked goods. The complex carbohydrates in spring wheat flour help to create a moist and tender crumb, making it ideal for pancakes, waffles, muffins, cakes, pastries, and cookies.
I have personally experienced the difference that spring wheat can make in baking. When using spring wheat flour in pancakes, for example, I noticed that the pancakes turned out lighter and fluffier compared to using hard wheat flour. The texture was more delicate, and the pancakes had a pleasant, mild flavor. Similarly, when baking cookies with spring wheat flour, the resulting cookies had a softer and chewier texture, which is often desired in cookies.
In addition to the baking qualities, spring wheat is also known for its versatility. It can be used in a variety of recipes, including bread, pasta, and even pizza dough. The flour made from spring wheat has a milder flavor compared to hard wheat, making it suitable for a wide range of culinary applications.
Furthermore, spring wheat is typically grown in regions with a cooler climate, such as the northern parts of the United States and Canada. This allows for a shorter growing season, which means the wheat is harvested before the intense heat of summer. The cooler climate also contributes to the distinctive characteristics of spring wheat, such as its lower protein content and higher complex carbohydrate content.
To summarize, spring wheat is considered better for certain baking purposes due to its unique qualities. The lower protein content and higher complex carbohydrate content result in softer, lighter, and more tender baked goods. The versatility of spring wheat allows for its use in various recipes, and its cultivation in cooler climates adds to its distinctive characteristics.
