Reply To: Adopt A Grain Project

#9074
Randy Olivier
Participant

Clark’s Cream is a hard white winter wheat originating in Kansas and now grown organically in South Dakota.  It has a mild and sweet flavor and performs well in sourdoughs, enriched bread doughs, pasta, bagels, cookies and muffins.  It’s protein is 10.8%.  It has a hull so it takes the extra step in processing.