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I think going 1/2 and 1/2 would be easy enough to do and you probably won't notice the difference. I will tell you that wheat flour gives things a much different texture and taste. I've tried making muffins and cakes with it and they just aren't good.
Whole wheat flour doesn't rise as well as white, so keep that in mind when you are switching the two.
~*~ Kara ~*~
The time you enjoy wasting is not wasted time
I also do the half and half thing as well, but I will use all whole wheat flour for breading fish or chicken or pork chops when I do the oven baked version of fried.
co-leader of Love to Cook
You might check out the flour bag to see if there's any info on subbing whole wheat for the real thing, I think my bag of whole wheat flour has info. about that on there, but I rarely use it.
I found this info. online though, if you can't find anything on the bag:
Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. If a recipe calls for two cups flour, try one cup all-purpose and one cup whole-wheat. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour.
So I decided on st patty's day to make irish soda bread for the first time. in fact, my first time baking anything at all. luckily it turned out GREAT. So now i have this nearly full bag of whole wheat flour i'm trying to use and my question is this- can all flours be interchanged? ie-i just saw a recipe for shortbread biscuits that calls for 1.5 c unbleached white flour and .5 c whole wheat flour. Aside from aesthetics would i be able to just use all whole wheat flour??
"Finish each day and be done with it. You have done what you could. Some blunders and absurdities have crept in. Forget them as soon as you can." -R.W. Emerson
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