Soft red winter wheat is a type of wheat that is primarily grown in the eastern and southern regions of the United States. It 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. Farmers typically plant soft red winter wheat in the fall, allowing it to establish roots before winter. The crop then goes dormant during the cold months and resumes growth in the spring. Harvest usually occurs in late spring to early summer, making it a key ingredient in many popular food products.