Contrary to popular belief, winter wheat isn’t actually planted in winter. Planted in autumn, winter wheats are named so because their growth is halted during winter, the period after germination and after their development into young plants, resuming growth again in early spring. Winter wheats generally have higher yield potential as compared to spring wheat, and differ from spring wheats due to their ability to withstand freeing temperatures during its early vegetative growth for extended periods of time. Winter wheats have higher gluten protein content as compared to other types of wheats, and come in two forms – soft and hard. While soft spring wheats are blended from hard winter wheats to make the all-purpose flour, hard winter wheats are generally used to make flour for yeast breads.