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I recommended the King Arthur Flour Guide to Whole Grain Baking in another thread on here for someone who wanted to know more about baking with whole wheat flour, so I'll suggest it to you too. I've tried a good number of the recipes in there (though still probably 1% or less) and have had success with them all. Go ahead and give it a shot if you're looking to get more into baking with whole wheat flour.
http://www.amazon.com/Arthur-Flour-Whole-Grain-Baking/dp/0881507199
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| Thank you! I think I will try this now that I know it should work. Thanks also for the added tips on adding the extra egg and baking powder/soda.
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TERRY-LYNN2
5/22/07 4:09 P
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| Hi how are u I know the answer to this question you can do 50-50 to almost every reciepe out there but to switch to ww you need to add 1 extra egg for every 3 cups of ww flour and 1/2 extra tsp of baking pwd or soda what ever your reciepe callls for. I switch over a year ago and now most thing i make is ww but there are some recieps that just don't go well like brownies these I use 50-50 also it depends on what type of ww flour I choose to use ww pastry flour for most of my reciepes I fine the bread flour to heavy
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| Can you substitute wheat flour in cake recipes instead of white? I've never tried it, but was wondering if it would work or if it would be to dense. I've never seen a recipe with it and am not sure if I should waste my time experimenting.
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