| Author | |
Lisa R
Forum All-Star
Joined: May 29 2005
Location: Ohio
Online Status: Offline
Posts: 789
|
| Posted: Jan 12 2008 at 4:59pm | IP Logged
|
 |
|
Can someone please give me a whole wheat flour tutorial?  My goodness, there are so many varieties...stone ground, pastry, white whole wheat, etc.
Help, please? 
Also, can you just substitute the ww flour for any white flour in a recipe?
__________________
God Bless!
Lisa, married to my best friend, Ray and loving my blessings Joshua (17)and Jacob(15), Hannah(7) and Rachel (5)!Holy Family Academy
|
| Back to Top |
|
| |
Chari
Forum Moderator
Joined: Jan 28 2005
Location: California
Online Status: Offline
Posts: 5228
|
| Posted: Jan 12 2008 at 5:08pm | IP Logged
|
|
|
Lisa, once when I was at the library....a book called: BREAD ALONE by Daniel leader & Judith Blahnik jumped off the shelf into my hands...and eventually I had to buy it 
It has a great section on explaining all of that. And, it is a wonderful living book about baking bread. Anyone who loves baking bread...will love this book.
See if your library has it!
__________________
Chari...Take Up & Read
Dh Marty 27yrs...3 lovely maidens: Anne 24, Sarah 20 & Maddelyn 17 and 3 chivalrous sons: Matthew 22, Garrett 16 & Malachy 11
|
| Back to Top |
|
| |
Chari
Forum Moderator
Joined: Jan 28 2005
Location: California
Online Status: Offline
Posts: 5228
|
| Posted: Jan 12 2008 at 5:10pm | IP Logged
|
|
|
BTW, I always substitute whole wheat flour for white flour....unless it is a cake, pancakes, waffles or cookies...then I put a little bit of unbleached white in.....and a good portion of ww pastry flour.
__________________
Chari...Take Up & Read
Dh Marty 27yrs...3 lovely maidens: Anne 24, Sarah 20 & Maddelyn 17 and 3 chivalrous sons: Matthew 22, Garrett 16 & Malachy 11
|
| Back to Top |
|
| |
JodieLyn
Forum Moderator
Joined: Sept 06 2006
Location: Oregon
Online Status: Offline
Posts: 12234
|
| Posted: Jan 12 2008 at 5:59pm | IP Logged
|
|
|
ww pastry flour has less gluten.. very good for baked goods that take baking pwd... not so good for yeast breads
hard white wheat (assume this is also white ww flour) is an excellent choice for bread.. very high gluten.. this flour you can skip a lot of the add in some people add into ww flour recipes.. just not needed..
hard red wheat (standard ww flour) is also good for yeast breads but this is the one that people found they need a bit extra of this and that (gluten and such) for making lighter breads.. but it has that wonderful nutty flavor.
Personally I use a 50/50 mix of hard red and hard white wheat in making my bread flour.. anything that uses yeast.. this is the flour I use.
Everything else is made using soft wheat (ww pastry flour)... soft wheat is cheaper.
I really depends on the recipes... if you can use a 1:1 ratio for substituting.. I have a recipe that I can substitute ww flour in but I need to use less because otherwise the batter is too heavy. But in some things.. cookies.. I actually use more because the wheat germ and all that good stuff in the ww flour doesn't absorb fluids the same and the cookies are runny unless you add a bit more.
Really delicate pastries/cookies/special treats.. usually taking special (read additional cost, sometimes expensive) ingredients.. I buy a bag of ap flour for
But for most basic recipes it's fairly easy to substitute with a 1:1 ratio and maybe adjust a bit from there.
__________________
Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
|
| Back to Top |
|
| |
ElizLeone
Forum Pro
Joined: Jan 09 2006
Location: Wisconsin
Online Status: Offline
Posts: 214
|
| Posted: Jan 12 2008 at 8:49pm | IP Logged
|
|
|
I am going to have to check out the "Bread Alone" book, Chari. It sounds interesting.
A book that I can't do without is Flour Power. It was available through our library system. After reading the library copy, I purchased our own copy for reference. It focuses largely on milling your own flour (wheat or other grains). However, it also has good information on the differences between the various flours, with suggestions regarding usage (white wheat versus red wheat, winter wheat versus spring wheat, etc.)
__________________
Elizabeth in Wisconsin
7 kids, 1 little saint
Munchkins on the Path
Our Adoption
|
| Back to Top |
|
| |
mathmama
Forum All-Star
Joined: Jan 07 2006
Location: Pennsylvania
Online Status: Offline
Posts: 771
|
| Posted: Jan 14 2008 at 6:29am | IP Logged
|
|
|
In my house I have 2 kinds of flour, ww pastry and ww bread. The ww pastry flour is used in every recipe that calls for flour, but doesn't contain yeast. WW bread flour is used in those recipes that have flour and yeast. That is it, really simple. My stuff always turns out great, at least we think so
|
| Back to Top |
|
| |
|
|
4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: whole wheat flour help?
