Tip: Using white whole wheat flour
One day Liz accidentally brought home a bag of white whole wheat flour instead of white all purpose flour. She didn't realize her mistake until the bag was open and she didn't want to simply toss it out.
Here are ways to use this whole grain flour, presumably without negatively impacting the finished product.
From King Arthur Baking (link above):
Substitute white whole wheat for the flour called for in your recipe: it's that simple. Follow these guidelines for best results:
100% swap for whole wheat flour
In recipes calling for whole wheat flour and in selected all-purpose flour recipes, especially those yielding a darker heartier product.
Swap out 50% or half of all purpose flour in most cases
In any recipe calling for all-purpose flour, use 1/2 white whole wheat flour and 1/2 all purpose white flour. Note that light-colored baked goods will bake up a shade darker; but their flavor and texture will be unaffected.
Swap out just 25% of all purpose flour in a few cases
In light-colored baked goods, like cake and bread, you can swap 1/4 of the all purpose flour with white whole wheat flour. If you like the initial result, increase the percentage gradually until you find your favorite balance.
There are a few items for which you shouldn't substitute all purpose flour with white whole wheat flour.
These include angel food cake and other light-textured, high-rising white cakes that aren't a good match for whole wheat flour. Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, Lady Baltimore cake, etc.) will be slightly darker when baked with whole wheat, and more importantly, may not rise quite as high.
From King Arthur Baking (link above):
Substitute white whole wheat for the flour called for in your recipe: it's that simple. Follow these guidelines for best results:
100% swap for whole wheat flour
In recipes calling for whole wheat flour and in selected all-purpose flour recipes, especially those yielding a darker heartier product.
Swap out 50% or half of all purpose flour in most cases
In any recipe calling for all-purpose flour, use 1/2 white whole wheat flour and 1/2 all purpose white flour. Note that light-colored baked goods will bake up a shade darker; but their flavor and texture will be unaffected.
Swap out just 25% of all purpose flour in a few cases
In light-colored baked goods, like cake and bread, you can swap 1/4 of the all purpose flour with white whole wheat flour. If you like the initial result, increase the percentage gradually until you find your favorite balance.
There are a few items for which you shouldn't substitute all purpose flour with white whole wheat flour.
These include angel food cake and other light-textured, high-rising white cakes that aren't a good match for whole wheat flour. Any lighter-colored baked goods (sugar cookies, white sandwich bread, lemon muffins, Lady Baltimore cake, etc.) will be slightly darker when baked with whole wheat, and more importantly, may not rise quite as high.
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