Mike:

I use home-ground hard white wheat all the time with excellent results. In
yeast breads, try adding a tablespoon or so of vital wheat gluten, or use a
dough enhancer (gluten, diastatic malt, ascorbic acid) such as Laura
Brody's. Your quick breads may be a bit heavier than those made with
all-purpose flour, but in some applications, such as banana bread, that can
be a plus.

Best,
Fitz

"Mike Avery" > wrote in message
news:mailman.20.1161233819.62438.rec.food.baking@m ail.otherwhen.com...
>I recently acquired a bucket of white hard spring wheat.
>
> So far, it seems that the gluten is of low quality and the bread has
> very little taste. I was wondering if anyone else had tried to grind
> white hard spring wheat to make flour and what your experiences were.
>
> Thanks,
> Mike