Soft Red Winter is a type of wheat primarily grown in the eastern and southern United States. It thrives in cooler climates and is known for its soft texture and lower protein content compared to other wheat varieties. This makes it ideal for producing baked goods like cakes, cookies, and pastries, where a tender crumb is desired. Farmers typically plant Soft Red Winter wheat in the fall, allowing it to establish roots before winter. As temperatures rise in spring, the wheat resumes growth, leading to a harvest in early summer. Its adaptability and versatility make it a popular choice among growers and bakers alike.