Soft red wheat is a type of wheat known for its low protein content and soft texture. It is primarily grown in the eastern and southern regions of the United States. This wheat variety is often used in products like cakes, cookies, and crackers due to its fine milling properties. The growing season for soft red wheat typically spans from fall to spring. It thrives in well-drained soils and is sensitive to extreme weather conditions. Farmers often choose this wheat for its adaptability and the quality of flour it produces, making it a staple in the baking industry.