I think their wheat is quite different. My uncle (Kansas) says we grow a ‘softer’ wheat in the U.S. due to the milder winters and longer growing season. My mother-in-law doesn’t like the flour here- says it feels different and bakes totally differently. Uncle says their hard wheat is actually less desirable, and sells for less, but if that’s what you can grow and you get used to it…
Both say Canadian bread and other baked goods are very different as a result.
Both say Canadian bread and other baked goods are very different as a result.
