In praise of King Arthur's "White Whole Wheat" flour. I made Michaels buttermilk waffles (T&T)

J

joe

Well-known member
this morning, using half unbleached all-purpose flour and half "White Whole Wheat" flour from King Arthur. The package says it's a whole wheat flour from a softer, lighter, milder strain of wheat. This is the first time I've tried it and I loved the results--more character without the self-righteous sawdust taste of regular whole wheat flour. This is how I'll make Michael's waffles from now on, and I'm thinking of using it in pizza dough.

 
i've been using KA's white whole wheat stealthly for a while now

I've been sneaking it into things - replacing some of the AP with it. For example the no-cholesterol pumpkin bundt cake from KA's baking sheet which called for 3 cups of AP - I subbed 1c with WWW. Same for my carrot cake muffins and brownies. No one has noticed anything (hee hee).

I do let the batter sit for a few minutes before putting it into the baking dish. I only do this because recipes with regular whole wheat normally state to do this so I just continued the trend. Besides - the batter sits while I butter/flour or put the little cupcake pappers into the pan anyway.

 
I used bags of it testing out the oatmeal cookies. Love it. And Tess, KA kitchen help confirmed...

you should let it rest for 15 minutes or so to absorb moisture.

 
I used to but to my amazement I found that Foodland in Princeville carries three types of KA flour

 
We get Stone Buhr--anyone familiar with that brand? Maybe it's a NW brand.

I'll check the big health food store for KA. If anyone has it, it would be them.

 
I their whole wheat and unbleached. But the KA white WW sounds great. May have to splurge

 
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