Red winter wheat is more common around here and is what's used mostly for breads. The white wheat varieties are mixed with reds for lighter bread types and use more in pastries.
They have hard red also for the same price, the white was just the first one I came to for the link and what I usually buy. It's been my understanding that there wasn't much difference between hard red and hard white for bread. Soft white is used for cakes and such I thought.
Yes this is why I ask, white is never seen around here. You guys know you can rinse wheat right out the combine in small amounts at a time and it won't absorb moisture to the point of spoiling. Or just rinse it before you use it. A large pile of wheat out in the rain will only spoil on the bottom where in contact with the ground. The top 80% of pile will be fine, as the water runs through pile and top just dries out. Might hit your local farmer up for a bucket or two and save your self some cash..............farmer is making from $5-$7 per bushel (60lbs/avg) to give some perspective on price. The walmart link comes out to about $35 a bushel........