I think it’s a white wheat, although I sometimes use the red wheat also and don’t notice a huge color difference. I get mine as the LDS cannery that is nearby.

Huh, I would think the good natural properties of local honey would be eliminated if you bake with it? I use honey every now and then. I don’t notice much of a difference between it and brown sugar as far as taste. I only used freshly ground 100% whole wheat flour though, so that may make it different. I should test it again. 🙂 When it’s cooler. 😉

I have baked bread for many years and have a strong opinion on honey vs brown sugar. I buy honey at our local farmers market and use it almost exclusively in making bread. Did you know honey is a natural preservative? Also honey harvested local to you will help if you have allergies. Just something to keep in mind. A loaf of rich white bread will keep almost 5 days at room temperature (if it lasts that long)!

Jealous! Our car read 127 the other day…. bread’s out for a bit here!

Not me, I try to make the dough the night before refrigerate and form and bake the next morning. Had friends over for lunch today and we enjoyed freshly baked brioche rolls, yum. (just rubbing it in a tad) If you have room in the freezer foccacia, rich white bread, brioche, freezes well.

I’m on bread making hiatus this summer. It’s SO hot in Phoenix, I’d rather just eat bad bread than have my house heated up any more!