No, the pan does not have to be cast iron. I only have stainless steel and cast iron skillets. I feel the cast iron works best. If you grease the stainless steel well, it could probably work. I haven’t done it this way, so I can’t say for sure.

The tortillas will also work in non-stick pans, like t-fal, although I don’t recommend those because I don’t believe they’re healthy for cooking at high temperatures.

Hope this helps!

Well, I cut into the bread that I baked today and it is similar in texture to the Prairie Gold, and it rose nicely and the crumb looks good. The true test will be tomorrow….the day after is always the true test of bread, in my opinion. If it is still soft tomorrow, then I will know that the kamut did the trick.

I’m curious to see how your bread today turns out. You may be on to something…

Have you tried adding more than the usual amount of gluten flour to your plain ww bread to see if turns out better? That would either verify or disprove your suspicion that the gluten content is lower in the Azure white wheat.

I don’t have access to anything else but Azure white wheat. Soon a Whole Foods is coming but it is still an hour away. When I can, I might buy some prairie gold and see what results I get. By then I hope to have a Bosch so the mixer problem isn’t an issue in my bread baking results anymore.

Thanks for sharing your issues. I do appreciate hearing about it.

I’m not happy with the white wheat from Azure. I don’t know if it’s that the moisture content is higher than the Wheat Montana Farms Prairie Gold or if it’s that the protein content is lower, or maybe a combination of both. But my results in my bread for the past year since I’ve started using the Azure Farms Hard White Wheat have been less than desirable (no one has complained, but I surely have noticed!). You have seen my bread, you know how high and fluffy and light it can be….my bread has been denser (quite a bit), and as it’s rising it always splits/separates. Which results in not so nice looking loaves. This wouldn’t be a big deal except that my bread is usually very nice looking. I did an experiment recently….we were at Whole Foods in Fresno so I got 10# of the Prairie Gold wheat and I made two batches of bread side by side. The batch made with the prairie gold was perfect. The one with the Azure wheat was smaller, denser, and not as soft. All of the other ingredients and proportions and timing was identical!

Now this past couple of weeks I have been experimenting with other recipes that I either haven’t made before, or that I haven’t made in a while, and they have both yielded great results, even with the Azure white wheat. The difference in these other recipes is that I’m adding other grains in…..one of them was rolled oats. The other was ezekial flour. Both added more gluten/protein. Today I’m making my regular daily bread recipe using 1/4 of the grain is Azure white wheat, the other 3/4 of the grain is kamut. We’ll see

I haven’t used spelt for a long time. This is the first time in a couple years. It is alot like oatmeal in that it is thirsty and I don’t think has enough gluten to make a good bread all by itself. A good add-in but not a base. One of the ladies on the Real Food Living group uses spelt alot. I think you should ask her what she thinks.

Are you really not happy with the white wheat from Azure? I can’t wait to get a Bosch so I can see how it does with the white wheat. I feel I don’t really know what good bread is right now . I would say kamut would be a better grain to try because it has a high gluten content. But I’ve never tried it on its own for bread either. I’m sorry I can’t steer you in a better direction. But I am curious why you’re not happy with the white wheat from Azure?