All recipes call for all-purpose flour. Is it not possible to bake with whole wheat bread flour or pastry flour?
Whole wheat bread flour will impart a definite difference in flavor and texture, but it can be done. Expect it to be much denser and nuttier tasting, a little more bitter.
Whole wheat PASTRY flour can be swapped in for up to half of your white flour in any recipe imperceptibly, and I regularly use all WWPF, though the results are a little denser and you get a wheaty flavor, but I like that.
Thanks, Catnip. I see these 2 kinds of whole wheat flour. I don't know what the difference is!
I like to use unbleached white whole wheat flour (http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb) - it is much lighter than regular whole wheat. It is closer in texture to all-purpose, which means you can do a 1-for-1 substitute with little effect on taste texture. I think that TJ's also has a similar variety.
Apparently doing it rong and ruining it for everyone, but I don't give a crap anymore.
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