I have been using whole wheat pasta for a long time now, and try to purchase products made with whole grains (bread, tortillas, etc). One thing I haven't yet done is switched to using whole wheat flour when making things from scratch.
Does it just have a slight taste difference like switching from white to whole wheat pasta? Is there any reason I would need to adjust recipes? I was going to pick some up at the store, hesitated, and then bought unbleached white instead, lol. H complains occasionally about the whole wheat pasta taste, even after he's been eating it for years, so I want to know how much complaining I'm in for with this switch.
Whole wheat flour is fine in baked goods, but you generally need to use a 50/50 blend of whole wheat and all-purpose. WW flour alone will get you dry, dense baked goods.
Post by juliachild on Jan 15, 2016 22:16:54 GMT -5
It is much denser flour. I would do 50/50 starting out. Also, you should weigh it when subbing for AP, otherwise you will have very dry and dense baked goods.
Post by speckledfrog on Jan 15, 2016 22:23:51 GMT -5
The rule of thumb is that you can use up to a 50% wheat flour in place of white. More than that and you will have to mess with the liquids in the recipe.
Joy the Baker did a nice comparison, here's a quick excerpt:
How do you substitute Whole Wheat Flour for All-Purpose Flour? Start by substituting 25% of the all-purpose flour for whole wheat flour. You can work you way up to substituting up to 50% of the all-purpose flour for whole wheat flour. Beyond 50%, we’ have to make adjustments in terms of liquid, as whole wheat flour is more absorbent than all-purpose flour. The easiest way to add the goodness of whole wheat flour to your all-purpose flour recipes is to use White Whole Wheat Flour.
How is White Whole Wheat different from Whole Wheat Flour? Traditional Whole Wheat Flour is milled from a red wheat berry. White Whole Wheat Flour is milled from a white wheat berry. Just a different variation of wheat berry. Different wheats! The white wheat berry is sweeter in flavor and milder that the red wheat berry. Cool, right?
I’ve found that White Whole Wheat Flour is a really great way to incorporate whole wheat nutrition into many baked goods that may normally call for All-Purpose Flour. Chocolate Chip Cookies and Blonde Brownies are especially great with White Whole Wheat Flour. PJ from King Arthur Flour has a great tutorial on substituting White Whole Wheat Flour for All-Purpose Flour
Post by lilafowler on Jan 15, 2016 22:26:49 GMT -5
You know what I'm so mad about? When we lived in Dorchester(Boston) H and E would go to the Southie library. They brought home this book that was a children's book about Halloween-customs and crafts. It was from the late 70s/early 80s. It had a whole wheat gingerbread cookie recipe that was AWESOME. We kept renewing the book and I kept making gingerbread. Stupid stoner that I am I never copied the recipe and we returned the book. Then we moved and I have no idea how to start looking. IT WAS SUCH A GOOD RECIPE. And used only whole wheat flour. It still had molasses and brown sugar but at least it was all whole wheat, so kinda healthier.
I don't know that I've ever seen white whole wheat at our store. I'll have to take a look. Because the responses here, plus what I'm anticipating my H saying, have practically convinced me to not try it, ha.
I don't know that I've ever seen white whole wheat at our store. I'll have to take a look. Because the responses here, plus what I'm anticipating my H saying, have practically convinced me to not try it, ha.
I've only seen King Arthur brand white whole wheat. If you already have the whole wheat though, you should try it. It's less complicated than it sounds.
I don't know that I've ever seen white whole wheat at our store. I'll have to take a look. Because the responses here, plus what I'm anticipating my H saying, have practically convinced me to not try it, ha.
Lol! It's really not too bad. Your store probably does have white whole wheat and you just haven't noticed it. That's what we use.
You know what I'm so mad about? When we lived in Dorchester(Boston) H and E would go to the Southie library. They brought home this book that was a children's book about Halloween-customs and crafts. It was from the late 70s/early 80s. It had a whole wheat gingerbread cookie recipe that was AWESOME. We kept renewing the book and I kept making gingerbread. Stupid stoner that I am I never copied the recipe and we returned the book. Then we moved and I have no idea how to start looking. IT WAS SUCH A GOOD RECIPE. And used only whole wheat flour. It still had molasses and brown sugar but at least it was all whole wheat, so kinda healthier.
I feel like most of my favorite recipes come from the most random places. The tiny recipe books that come when you buy a new appliance, or the back of a magazine I found at my grandma's house, or shit like that. Never recipes.com or something easy to search like that.
I like using whole wheat pastry flour as a 1:1 sub without much difference in taste or texture. I use it for things like quick breads and muffins but stick to AP flour for cakes and cookies unless I use a recipe that specifically calls for whole wheat flour.
You know what I'm so mad about? When we lived in Dorchester(Boston) H and E would go to the Southie library. They brought home this book that was a children's book about Halloween-customs and crafts. It was from the late 70s/early 80s. It had a whole wheat gingerbread cookie recipe that was AWESOME. We kept renewing the book and I kept making gingerbread. Stupid stoner that I am I never copied the recipe and we returned the book. Then we moved and I have no idea how to start looking. IT WAS SUCH A GOOD RECIPE. And used only whole wheat flour. It still had molasses and brown sugar but at least it was all whole wheat, so kinda healthier.
Does the library have a website? Maybe you can put Halloween in as a search term on the library site. Our library has an online catalog of every book so you can put holds on books and check them out online.
I don't know that I've ever seen white whole wheat at our store. I'll have to take a look. Because the responses here, plus what I'm anticipating my H saying, have practically convinced me to not try it, ha.
Trader Joes has white whoe wheat if there's one in your area.
Whole wheat flour is fine in baked goods, but you generally need to use a 50/50 blend of whole wheat and all-purpose. WW flour alone will get you dry, dense baked goods.
Whole wheat is nice and healthy, but I don't bake sweets with it. Cookies and cakes should not be "healthy."
I don't know that I've ever seen white whole wheat at our store. I'll have to take a look. Because the responses here, plus what I'm anticipating my H saying, have practically convinced me to not try it, ha.