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Our Lady's Loom, Larder, and Laundry
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Subject Topic: King Arthur Whole Wheat White Flour Post ReplyPost New Topic
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SeaStar
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Posted: Jan 09 2008 at 6:59pm | IP Logged Quote SeaStar
Yes, I bought some of this (to try in my pizza dough recipe). It was...

Since then I have tried baking with it just to use it up...still    The baked goods turn out yellow and extra crunchy.

Maybe whole wheat white flour is just wrong all around.

Does anyone have experience with this flour? I still have a bag (5 lb) to use up.

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Caroline
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Posted: Jan 09 2008 at 7:28pm | IP Logged Quote Caroline
We love it in pancakes. We've also enjoyed it in quick breads.

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SusanJ
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Posted: Jan 09 2008 at 7:41pm | IP Logged Quote SusanJ
I bought this last time I needed white flour because the store was out of white and only had this. I pretty much agree with the We love whole wheat flour and there are a few things for which we only use white flour and this flour is bad both ways!

I'm bummed because I just ordered 25lbs. of flour from a co-op and accidentally bought whole wheat pastry flour instead of regular whole wheat. I'm afraid I'm in for 25 lbs. of

Sigh.

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Jen L.
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Posted: Jan 09 2008 at 11:08pm | IP Logged Quote Jen L.
We use it all the time without a problem. Oatmeal cookies, banana bread, and pancakes come immediately to mind. I don't use it for things I want to taste like regular whole wheat.

FYI, I'm sure you know this, but for others just hearing about "white whole wheat", it's not "white" flour. It's whole wheat from a different type of wheat than you typically see (which is red)Regular whole-wheat is red wheat, which is dark in color and has a slightly bitter taste. White whole-wheat bread is made with an albino variety of wheat, which is lighter in color and is considered to have a sweeter, milder flavor.

Wish I could take that 25 lbs off your hands

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SusanJ
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Posted: Jan 10 2008 at 5:12am | IP Logged Quote SusanJ
Jen L,

Where do you live? Seriously, the flour was a great price, but I don't think my family will like it. I'm in DC. PM me if you are anywhere near.

Susan

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SeaStar
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Posted: Jan 10 2008 at 6:31am | IP Logged Quote SeaStar
I found the whole wheat white was adding a bitter flavor to my baking along with being yellow and too crunchy. Maybe I just got a bad bag?

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lilac hill
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Posted: Jan 10 2008 at 6:51am | IP Logged Quote lilac hill
Since it has a bitter taste, I wonder if the flour is rancid?
I usually keep my whole wheat flour 'friged or frozen.
Maybe contacting the company might help.

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Posted: Jan 10 2008 at 7:18am | IP Logged Quote dawn2006
My suspicion is that it's been sitting on the shelf too long and might be rancid. I avoid buying specialty flours for this reason. I stick to what seems to have a high turnover rate on the shelf.

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Posted: Jan 10 2008 at 8:15am | IP Logged Quote Mackfam
lilac hill wrote:
Since it has a bitter taste, I wonder if the flour is rancid?
I usually keep my whole wheat flour 'friged or frozen.
Maybe contacting the company might help.


I think this might be the case. I'm a huge fan of King Arthur's Flour. I don't buy their whole wheat because I grind my own, but I know that whole wheat will go rancid very quickly if left at room temp. It only lasts in the fridge for a couple of weeks! If you have the courage, you might try to find a source (like a health food store) that refrigerates theirs and try again. White whole wheat is made from golden wheat. This is our favorite wheat berry to grind and we use it in our daily bread. It is not bitter at all, but has a sweet and very mild wheat flavor - a good all purpose wheat bread.

I do buy King Arthur's unbleached and unbromated white flour, both all purpose and bread flour to use in a few recipes that I haven't converted to whole wheat. I like their flours a lot. I've had really good experiences with their customer service - so you might try giving them a call.

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Posted: Jan 10 2008 at 8:18am | IP Logged Quote Mackfam
Oh - forgot to mention - pizza dough is definitely one of the recipes I have not yet converted to whole wheat. My family just doesn't like the taste of a whole wheat crust. I use the K.A.F. All Purpose to make the crust, and just sprinkle (completely stealthy and sneakily ) wheat germ all over the top of the pizza. No one knows.

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Posted: Jan 10 2008 at 8:52am | IP Logged Quote mathmama
SusanJ wrote:
I'm bummed because I just ordered 25lbs. of flour from a co-op and accidentally bought whole wheat pastry flour instead of regular whole wheat. I'm afraid I'm in for 25 lbs. of

Sigh.


I could be wrong, but I don't think that whole wheat pastry flour is the same as white whole wheat flour. I use whole wheat pastry flour in every recipe that doesn't have yeast. For recipes with yeast I use whole wheat bread flour. I have never really understood what regular whole wheat flour is for, as I could never get it to work in any recipe. In my house the only thing that white flour is used for is playdough

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SusanJ
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Posted: Jan 10 2008 at 8:58am | IP Logged Quote SusanJ
Maybe I will give ours a try now that I know more about it. The 25 lbs. I got is called "Prairie Gold Whole Wheat Flour" so I guess it's the white whole wheat. Maybe my trouble was that I tried to use it to replace white flour (thinking it was a variety I'd seen before of whole wheat with the bran sifted out). It sounds like I should use it in place of my stone ground whole wheat which I normally would put into sourdough bread. I go through flour pretty quickly that way, so we'll give it a go. If we like it, so much the better, I guess, since I got a great deal on this flour!

Thanks for the flour tutorial!

Susan

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Posted: Jan 10 2008 at 9:03am | IP Logged Quote Theresa
I use the King Arthurs Whole Wheat White and haven't had any problems. We keep smaller amounts in an air tight container in the cupboard and then store the rest in our chest freezer.

We use it for our bread baking and for all of our holiday baking this last year.

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Posted: Jan 10 2008 at 9:17am | IP Logged Quote Angi
mathmama wrote:
SusanJ wrote:
I'm bummed because I just ordered 25lbs. of flour from a co-op and accidentally bought whole wheat pastry flour instead of regular whole wheat. I'm afraid I'm in for 25 lbs. of

Sigh.


I could be wrong, but I don't think that whole wheat pastry flour is the same as white whole wheat flour. I use whole wheat pastry flour in every recipe that doesn't have yeast. For recipes with yeast I use whole wheat bread flour. I have never really understood what regular whole wheat flour is for, as I could never get it to work in any recipe. In my house the only thing that white flour is used for is playdough

Beth


I use whole wheat pastry flour for everything. I usually add 1 T vital gluten to each cup of flour.
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Posted: Jan 10 2008 at 10:07am | IP Logged Quote stefoodie
Prairie Gold is the best white whole wheat flour ever!!! We love this stuff and sometimes grind our own. I bet you just got a bad bag. Did you get it through UNFI? You should be able to return it and get a refund.

"White whole wheat flour" is different from "whole wheat PASTRY flour". The grind is finer for pastry, hence its better suitability for things like cakes and scones. Also what makes a difference is the grain itsef.

Prairie Gold, aka Golden 86, or Wheat Montana, is hard WHITE spring wheat (as opposed to hard RED spring wheat, which is what most whole wheat flour is that's sold). It's a lighter, less robust type of grain, hence its desirability for breads, etc. The results are closer to regular white flour, so for those transitioning or people who can't take the strong flavor of whole wheat bread, Prairie Gold is great!

ETA: "Whole wheat pastry flour" is still RED wheat, unless it says otherwise.

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Posted: Jan 10 2008 at 1:30pm | IP Logged Quote SusanJ
Thanks, Stef. That was going to be my next question.

Susan

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Posted: Jan 10 2008 at 2:37pm | IP Logged Quote ~Rachel~
I happen to know that the KA WWW flour easily goes off.. and yes I have bought a rancid bag from the store before. Smell it, and if it smells... 'funny' rather than 'floury' (kind of like overly wheaty) then it is rancid.

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Posted: Jan 10 2008 at 5:27pm | IP Logged Quote SeaStar
Well- that is the mystery solved! Today I opened the remaining 5 lb bag and cooked with it- the biscuits were delicious! I must have just had a bad bag. I pitched that one and put the newly opened one in the freezer.

Thanks everyone for your help- now I'll have to try it in all the pizza dough recipes.

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Posted: Jan 11 2008 at 10:20am | IP Logged Quote ~Rachel~
Great Melinda The White whole wheat flour does taste a lot better
Also Peter Reinhart has a lovely new Whole Wheat bread book worth checking out, and the King Arthur Whole Wheat Baking is also excellent

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