Comments on: Kitchen Basics: What Is White Whole Wheat Flour? And How Can I Substitute it?

By: Whole Wheat Honey Buttermilk Biscuits « ModernDomestic

Whole Wheat Honey Buttermilk Biscuits « ModernDomestic — Thu, 25 Mar 2010 11:43:54 +0000

[...] I may have created a new go-to biscuit recipe. Since I still haven’t managed to pick up white whole wheat flour, I went with the recommendation from The Bread Bible, and used part all-purpose and part whole [...]

By: This Week In Happy Foodie Stuff « Gradually Greener

This Week In Happy Foodie Stuff « Gradually Greener — Fri, 19 Mar 2010 01:52:43 +0000

[...] illuminating answer to my question about white whole wheat flour. I’m adding it to my grocery list next time [...]

By: katy

katy — Wed, 17 Mar 2010 21:42:07 +0000

We exclusively use white wheat flour. Granted, I’m not a big baker, but it works great for what we make: pancakes, crepes, quick breads, pizza dough, etc. We use it for savory cooking (like roux or other thickening) and I do prefer regular white flour for that.

By: IGR

IGR — Wed, 17 Mar 2010 03:36:10 +0000

It was really nice to meet you tonight. I’m sorry I didn’t get a chance to talk to you more, but I look forward to seeing you at the next Food Blogger HH. (Also, I’m totally adding you to my reader.)

- Hillary @ Lancelot Sturgeon

By: moderndomestic

moderndomestic — Wed, 17 Mar 2010 02:38:07 +0000

Ah, this is good to know – like I said, I haven’t used this before. I can see that the more delicate white whole wheat flour might have problems in bread machine recipes. This has definitely inspired me to get some and try it out! And from what I can read of the marketing materials, it seems like companies are really selling it as a substitute for things like quickbreads and cookies – not bread. Interesting.

Great comment!

By: Val Lumby

Val Lumby — Tue, 16 Mar 2010 22:05:10 +0000

I have had trouble with direct substitution of white whole wheat flour for red. White whole wheat seems more delicate, requiring a different kind of handling and more careful incorporation of liquids. I have had better luck using white whole wheat in hand-kneaded bread than in bread machine bread. If anyone has an opinion on their comparative uses, I’d love to read it.