Does anyone know if Sonora Soft White whole grain flour behaves the same way as Soft White Whole Grain flour when used in 50:50 rye bread recipes or whole wheat recipes?
I’ve looked into this a bit and I still don’t know which wheat has stronger gluten for bread making.
Someone recently made a lovely bread with only whole grain Pima wheat. This indicates that this wheat is strong enough for breadmaking, but I don’t have examples of a soft white wheat bread vs white sonora bread to offer for comparison.
Also, it’s worth noting that the protein level of wheat doesn’t necessarily indicate the gluten strength of dough made with those wheats. Gluten is actually two proteins: glutenin and gliadin. The ratio of those proteins can be such that a high protein wheat doesn’t develop strong gluten.
Here’s a link to the pima club bread on Instagram.
Hopefully someone else on the forum has baked bread with these wheats and can offer insight.