Appalachian White is modern cultivar of hard winter wheat. Like NuEast, it was bred at NC State specifically for this region. White wheats tend to have a sweeter taste than red wheats and are less common. This flour has 10.6% protein.

This year’s crop of Appalachian White Wheat encountered some rain as it was sun-drying in the field, causing it to begin the sprouting process while still on the wheat stalk. This natural sprouting process is likely the origin of the now commonly understood malting process that brewer’s rely upon to make sugars more available in grains for fermentation. Sprouted flours are sought after for their nutritional content, as the process of sprouting releases vitamins and makes grains easier to digest. Sprouted flours act differently during mixing and baking as there is increased enzyme activity, causing the gluten structure to break down faster. Dough made from sprouted flours will act similar to doughs made from rye flours—delicious flavors, darker crust, faster fermentation, and less elasticity. Whether you blend this flour with others to gain some of its benefits or you use 100% in a baked good, this flour has a noticeable sweet taste that shines.