Does anyone use white whole wheat flour in baked goods, and is there a noticeable difference

M

meryl

Well-known member
in texture, as compared to unbleached all purpose? Do you substitute it 1-1 or use part white whole wheat and part all purpose, specifically in cakes and cookies?

 
I make a sourdough loaf (the no-knead version) w/ 2 cups high-gluten flour, 1 cup white whole wheat>

Sourdough DOES make the product turn out differently but I think it gives the bread a bit more flavor and a nice solid crumb.

 
I use it frequently - I substitute about 1/3 of the AP for WWW - just wait about 5-10 min before

baking to allow the WWW to absorb the moisture of the eggs/milk/whatever - it takes a little longer for WWW to do that than AP.

Tess

 
Meryl, I use it in baked good ALL the time. I sub up to 1/2 for AP flour.

I bake a lot of cookies and quickbreads/muffins. And like Tess said, no one has noticed the difference.

 
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