I grind wheat berries into flour in my VitaMix. I bought high-protein, hard white berries in bulk.
I've used some to make muffins and quick breads and, while tasty, are not as delicate as I'd like. The answer no doubt is using soft, white wheat berries to grind into pastry flour, but I'd like to use what I currently have. My question: Do you think I could "soften" my high-protein flour by using, say, 2 T oat flour, spelt flour, or barley flour for 2 T of the hard wheat flour? Any other suggestions?