"HeatherInSwampscott" > wrote in message
...
>
> > I began milling WHITE WHOLE WHEAT PASTRY BERRIES to "soften" my bread
flour
> > several months ago.
>
> I have a question: Are you using soft white wheat berries or hard white
> wheat berries?
>

Hi Heather,

All so-called "pastry" flours (or pastry wheat anything) are soft by
definition.

Tom