Soft Wheat

Soft wheat has a kernel with a mealy, crumbly endosperm that breaks apart easily into fine flour with less damaged starch. Its flour usually absorbs less water and tends to be lower in protein, which makes it a natural fit for cakes, cookies, biscuits, pie crust, and crackers where you want tenderness instead of chew. You can bake bread with it, but on its own it often gives a slacker dough and a lower loaf.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• A little soft wheat blended into a bread dough can give you a more tender crumb. I'd keep it to a modest share of the flour until you see how your dough handles it.