Subing ww flour for w flour - VeggieBoards
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#1 Old 01-19-2008, 07:01 PM
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For any recipe could you use ww flour instead of w flour?



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#2 Old 01-19-2008, 07:10 PM
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It can take a little longer baking whole wheat goodies but I substitute whole wheat for white flour all the time. It tastes better.
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#3 Old 01-19-2008, 07:10 PM
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are you talking ww = whole wheat and w= white flour?



yes, you can interchange them, but usually you dont want to sub ALLL the white flour for whole wheat, as it can be heavy. also, whole wheat flour needs to baked right after it has been mixed (for muffins, quick breads, cookies, etxc) b/c it will continue to absorb the liquid and your resulting product will be dry and dense.
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#4 Old 01-19-2008, 07:23 PM
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are you talking ww = whole wheat and w= white flour?



yes, you can interchange them, but usually you dont want to sub ALLL the white flour for whole wheat, as it can be heavy. also, whole wheat flour needs to baked right after it has been mixed (for muffins, quick breads, cookies, etxc) b/c it will continue to absorb the liquid as it sits and your resulting product will be dry and dense.
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#5 Old 01-19-2008, 08:04 PM
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As LucidAnne said, It can be done but be sure to use half and half with another 'lighter' flour, It doesn't have to be white if you're really health consious but baking with 100% wheat can sometimes make it too heavy and it won't come out right.
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#6 Old 01-20-2008, 05:01 AM
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For certain things, white flour works better. I don't like white flour, though, so I use a half whole wheat, half unbleached white flour mixture (you can also buy it that way... Sometimes it's called 50/50). It has worked perfectly for me.
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#7 Old 01-20-2008, 07:36 AM
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Thank you all
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#8 Old 01-20-2008, 10:44 AM
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For baked goods, Whole Wheat Pastry Flour or White Whole Wheat Flour work better than just whole wheat, which is generally ground more corsely and can make bake goods tough.

http://megatarian.blogspot.com
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#9 Old 01-20-2008, 10:45 AM
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It depends on what you are making. For breads and gluteny items, whole wheat would be okay. In baked goods, get whole wheat pastry flour. It is lighter and has less gluten than regular ww flour. I use it all the time with wonderful results.
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