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STEPHMINUS40
9/16/08 1:41 P
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| I've added the King Arthur book to my Amazon wish list - thank you for the recommendation. I also bake 1/2 and 1/2 whole wheat and enriched white flour. My rolls are a little more dense, but they taste great.
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| this is helpful, i will check out the website. i too, have been doing half and half when i bake.
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QUESOSAUCE
9/7/08 11:02 P
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| I second the comment on King Arthur. They have a really great website with tons of recipes. I've been on a wheat flour kick this past Summer. IMHO, you just have to experiment a little to figure out what you like. They have a whole section dedicated to wheat options.
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COUNTRYGRANNY
9/7/08 5:39 P
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| Check out the Robin Hood flour site for a lot of great recipes using whole wheat flour. I even add a cup of whole wheat flour to my pastry recipes and if I don't tell anyone they never notice, and it turns out as flaky as using all white. There are lots of other sites as well but I found the Robin Hood site to be really helpful.
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JACQUELINE1956
8/29/08 12:11 P
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| 24.00 is too high for me. I would like to exchange recipes from this cookbook if anyone has it. I have a few recipes I can share, but not any whole grain ones.
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JACQUELINE1956
8/29/08 11:52 A
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The KA cookbook:
http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=King+Arthur+Whole+Grain+Baking+book&x=15&y=21
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VIOLAGRACE
8/27/08 8:03 P
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| I usually use half/half, too - but I'm going to have to look for that King Arthur book - I'm still trying to convince my husband that whole grains really can be good!
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I highly recommend the new King Arthur Whole Grain Baking book. It is focused on baking, but they have lots of great explanations of all the different kinds of flours out there, how much can be substituted, and ways to reduce the heaviness and wheat taste. One of their suggestions is to add a tiny bit of orange juice--you don't taste it, but it counteracts the sometimes bitter taste of wheat flour.
I made some unbelievably tall and light whole wheat bread using a recipe from this book.
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Thanks for the advice and great suggestions!
-e
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HUBBABUBBA3
8/25/08 4:44 P
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| A friend of mine that loves to bake says she puts 1C wheat & 1C white flour in her zucchini muffins. The texture was a little different(a little grainy) but they tasted delicious!!
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| Thank you for asking this question. I had the same one!
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WAZZU.REN
8/25/08 11:28 A
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| I don't do a full substitution with wheat flour because it can change the density and sometimes the flavor is over powering. If a recipe calls for 2 cups of flour (and its the first time I've made it) I usually just do one cup of whole wheat and one cup of all purpose. Once I have made the recipe and I can tell it is ok if I went with more whole wheat flour then I work up from there.
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YOYOLADY4
8/24/08 12:35 A
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I have been trying this out also..
usually using whole wheat is heavier, so I cut back by 1/4 or soooo and if possible add a lil more oil or liquid..
or.. for ex when making banana muffins, I used whole wheat flour and added a little more banana, they were totally delicious!!
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If a recipe calls for flour (regular white), can I just substitute the same amount of whole wheat flour??
-e
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