As a bread maker, I've never given much thought to what types of wheat make what kind of flour. My use of baking flour consists of going to the store and getting all-purpose flour and occasionally, venturing out to whole wheat flour.

My knowledge of wheat was simply watching the hills go from green to gold. Until last year, I did not know how the wheat got into the grain elevators, visualizing some huge vacuum that took it from the truck to those large cylinders. The business side of me wondered who takes it from the grain elevators to the various customers.

What I thought was going to be...