Cutting White
Can I substitute wheat flour for white flour in baking?
And so do I have to use more or less of other ingredients in revenue? I'm cut out white flour in the diet of my family.
It depends - hard whole wheat flour has a strong gluten is so, what should be used for baking bread. The wheat flour is lower in gluten (and proteins) - it may be used in pastries, quick breads, cakes, etc., but it will change your recipe a little consistency would therefore suggest you use half white and half in the case of wheat nobody likes it! All other ingredients remain the same with 50% each, but when you use whole wheat you need a fraction of May more liquid as flour absorbs more brown. Should have given you the link - sorry ... Go to the King Arthur Flour - they have a Flour white whole wheat that I used as a substitute all-purpose flour - it is much higher in nutrients than the very end. King Arthur is the best flour in the country and that is what professional chefs prefer to use. They are in Yankee-Land and answer any further, the questions you may have.
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