Whole grain, not flour. Hard white wheat does not make “white” flour. The white refers to the color of the wheat, which is actually yellow, as opposed to the brown color of “red” wheat (kind of confusing?) Hard white wheat makes lighter colored baked goods and also has a milder flavor due to the fact that it has less tannic acid than red wheat. White wheat also tends to have more gluten than red wheat so it’s bread usually rises higher.