Two different soft white berries for comparison below. An actual baking test to follow. On the right is soft white of unknown origin, purchased from PCC marked simply as USA Organic. On the left is a soft white from Joseph’s Grainery in the Palouse, a huge wheat producing region south of Spokane, Washington (my hometown).

I have been making pastry dough with the PCC soft white for almost a year now and have no complaints. Notably, however, the soft white from Joseph’s Grainery is lighter and the berries generally look slightly nicer and healthier (just a tad). I have not yet milled or baked with it though.

I had never heard of Joseph’s Grainery, but came across their wheat products while visiting family and stopping by Main Market in Spokane last month.

Growing up close to the Palouse, and used to seeing huge fields of grain, I was happy to find a local farm not only growing a couple varieties of wheat (as well as legumes–lentils and chick peas) but milling and selling their flours. I might have to try to visit next time I am on that side of the state and the weather is better.

The next step is to do a side-by-side test for flavor, baking quality and, of course, softness.