Refined flour or whole wheat flour in cakes? - Mothering Forums

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#1 of 5 Old 02-11-2011, 08:21 PM - Thread Starter
 
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All recipes call for all-purpose flour. Is it not possible to bake with whole wheat bread flour or pastry flour?


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#2 of 5 Old 02-11-2011, 11:13 PM
 
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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.

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#3 of 5 Old 02-12-2011, 06:13 AM - Thread Starter
 
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Thanks, Catnip. I see these 2 kinds of whole wheat flour. I don't know what the difference is!


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#4 of 5 Old 02-12-2011, 06:37 AM
 
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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.


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#5 of 5 Old 02-12-2011, 12:18 PM
 
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Pastry flour is lower in gluten and more finely ground than regular bread flour.
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