If using White Whole Wheat flour instead of all purpose flour in a recipe, the end result will be slightly denser, heartier, and more flavorful because a whole grain flour is replacing a refined one. You may need to adjust liquid in a recipe because whole grain flours absorb more moisture.
In general, you may substitute 1/4 – 1/2 the total all-purpose flour called for with white whole wheat flour, for whole grain benefits but a lighter texture than 100% whole grain.
To replace all-purpose flour cup-for-cup, remove 1 Tbsp. White Whole Wheat Flour per cup called for.
How much does this flour weigh?
1cup flour is 157 grams
Why is it white?
This is a special variety of albino wheat, which has a naturally sweeter taste than regular whole wheat.
Is this whole grain flour?
Can I use this in a bread machine?
Yes, but monitor the moisture in your recipe. If the dough seems dry, add water one tablespoon at a time until desired consistency. If you are replacing all-purpose flour, you may wish to remove 1 Tbsp. White Whole Wheat Flour per cup called for.
How do I add this to a bread machine?
It’s best to use a recipe or to follow your manufacturer’s directions. In general, Use no more than 3 ½ cups of flour. (This can be the only flour if you want, or you may combine with Best for Bread or All-Purpose Flour for a lighter loaf.)
Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.
How do I adjust my recipes?
You may need additional liquid since it is whole wheat. Add an additional tablespoon until the desired consistency is achieved. Additional leavening may also be needed. Try 1/4 tsp. of each one called for in the recipe. Vital wheat gluten should be added for better performance, one teaspoon per cup of flour.
How do I make this self-rising?
Add 1 1/2 tsp. baking powder and 1/2 tsp. salt per cup needed.
If I store my flour in the freezer, what do I do before using it in a recipe
It is best to bring all ingredients to room temperature before use, unless otherwise specified in the recipe.
Why do ingredients need to be room temperature?
Because cold ingredients may adversely affect the recipe performance. Yeast in particular is sensitive to warmth or cold. Butter and other solid fats are another set of ingredients that are affected by temperature and can affect the way a dough or batter can be blended. It may also change the way a recipe bakes if it starts off at a lower temperature.
Is this bromated?