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I've noticed that subbing WW for AP doesn't work too well. Should I do 50/50? How do you make WW recipes that are edible?
Baking with Whole Wheat
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What are you baking? Whole wheat pastry flour might do a better job. Alternately, finely ground white whole wheat flour can be substituted for large (or entire portions) of AP flour.
Originally Posted by sparkprincess I've noticed that subbing WW for AP doesn't work too well. Should I do 50/50? How do you make WW recipes that are edible? |
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Doesn't WW flour absorb more liquid? I've used 50/50, and whole wheat pastry flour... I haven't used the pastry flour enough yet though to see how well it subs...
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Recently I tried making pizza crust, pretzles, and bagels. None of them turned out. The pizza dough wouldn't even rise no matter what I tried and I know it's not the yeast.
Recently my mom made whole wheat cookies and had to add extra butter and an extra egg and the cookies were still pretty dense.
I'll have to keep an eye out for ww pastry flour.
Recently my mom made whole wheat cookies and had to add extra butter and an extra egg and the cookies were still pretty dense.
I'll have to keep an eye out for ww pastry flour.
Whole Wheat Bread with Wheat Germ and Rye
Because kneading this wet, sticky dough can cause damage to lower-horsepower mixers, it's best to use a heavy-duty mixer such as a KitchenAid. For those with less powerful mixers, be especially sure to use the low rather than the medium speed during kneading, or proceed instead with the instructions for hand kneading that follow this recipe.
Makes 2 loaves or 16 rolls
2 1/3 cups warm water , preferably bottled spring water
1 1/2 tablespoons yeast
1/4 cup honey
4 tablespoons unsalted butter , melted
2 1/2 teaspoons table salt
1/4 cup rye flour
1/2 cup toasted wheat germ
3 cups whole wheat flour , preferably Hodgson Mill Whole Wheat Graham Flour
2 3/4 cups unbleached all-purpose flour , plus extra for work surface and dusting rolls
1. In bowl of standing mixer, mix water, yeast, honey, butter, and salt with rubber spatula. Mix in rye flour, wheat germ, and 1 cup each of whole wheat and white flours.
2. Using dough hook attachment, mix in remaining flours on low speed (number 2 on a KitchenAid) until dough is smooth and elastic, about 8 minutes. Transfer dough to floured work surface. Knead just long enough to confirm dough is soft and smooth, about 30 seconds.
3. Place dough in lightly greased bowl; cover with plastic wrap or damp kitchen towel. Let rise in warm draft-free area until dough has doubled in volume, about 1 hour.
4. Heat oven to 375 degrees. Gently punch down dough, then follow one of the shaping instructions below. Cover shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
5. For loaves, bake until instant-read thermometer inserted into loaf center reads 205 degrees, 35 to 45 minutes. For rolls, bake until golden brown, 15 to 20 minutes. Transfer bread immediately from baking pans to wire rack; cool to room temperature.
Because kneading this wet, sticky dough can cause damage to lower-horsepower mixers, it's best to use a heavy-duty mixer such as a KitchenAid. For those with less powerful mixers, be especially sure to use the low rather than the medium speed during kneading, or proceed instead with the instructions for hand kneading that follow this recipe.
Makes 2 loaves or 16 rolls
2 1/3 cups warm water , preferably bottled spring water
1 1/2 tablespoons yeast
1/4 cup honey
4 tablespoons unsalted butter , melted
2 1/2 teaspoons table salt
1/4 cup rye flour
1/2 cup toasted wheat germ
3 cups whole wheat flour , preferably Hodgson Mill Whole Wheat Graham Flour
2 3/4 cups unbleached all-purpose flour , plus extra for work surface and dusting rolls
1. In bowl of standing mixer, mix water, yeast, honey, butter, and salt with rubber spatula. Mix in rye flour, wheat germ, and 1 cup each of whole wheat and white flours.
2. Using dough hook attachment, mix in remaining flours on low speed (number 2 on a KitchenAid) until dough is smooth and elastic, about 8 minutes. Transfer dough to floured work surface. Knead just long enough to confirm dough is soft and smooth, about 30 seconds.
3. Place dough in lightly greased bowl; cover with plastic wrap or damp kitchen towel. Let rise in warm draft-free area until dough has doubled in volume, about 1 hour.
4. Heat oven to 375 degrees. Gently punch down dough, then follow one of the shaping instructions below. Cover shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
5. For loaves, bake until instant-read thermometer inserted into loaf center reads 205 degrees, 35 to 45 minutes. For rolls, bake until golden brown, 15 to 20 minutes. Transfer bread immediately from baking pans to wire rack; cool to room temperature.
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Might want to check out this thread. Towards the end there are some specific helps when using wheat flour.
http://www.mothering.com/discussions...d.php?t=170574 'Good Eats with Wheat'
Flour varies by manufacturer and age on the shelf. The best results with whole wheat usually are obtained by a high protein content flour (for risen products) and a 'pastry' type (low rising) for cookies, pie crusts and 'flat' baking.
Fresh ground is best, the fresher the better. You might need to add in some gluten to help with rising, and some lemon juice. You can do 50/50, that is the old 'stand by' but if you are after a genuine 100% whole wheat baked good, read the thread.
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http://www.mothering.com/discussions...d.php?t=170574 'Good Eats with Wheat'
Flour varies by manufacturer and age on the shelf. The best results with whole wheat usually are obtained by a high protein content flour (for risen products) and a 'pastry' type (low rising) for cookies, pie crusts and 'flat' baking.
Fresh ground is best, the fresher the better. You might need to add in some gluten to help with rising, and some lemon juice. You can do 50/50, that is the old 'stand by' but if you are after a genuine 100% whole wheat baked good, read the thread.
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ok i just made this bread, and it is AWESOME!!!!!!!!
its light and fluffy, and yummy good
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Originally Posted by Jwebbal Whole Wheat Bread with Wheat Germ and Rye Because kneading this wet, sticky dough can cause damage to lower-horsepower mixers, it's best to use a heavy-duty mixer such as a KitchenAid. For those with less powerful mixers, be especially sure to use the low rather than the medium speed during kneading, or proceed instead with the instructions for hand kneading that follow this recipe. Makes 2 loaves or 16 rolls 2 1/3 cups warm water , preferably bottled spring water 1 1/2 tablespoons yeast 1/4 cup honey 4 tablespoons unsalted butter , melted 2 1/2 teaspoons table salt 1/4 cup rye flour 1/2 cup toasted wheat germ 3 cups whole wheat flour , preferably Hodgson Mill Whole Wheat Graham Flour 2 3/4 cups unbleached all-purpose flour , plus extra for work surface and dusting rolls 1. In bowl of standing mixer, mix water, yeast, honey, butter, and salt with rubber spatula. Mix in rye flour, wheat germ, and 1 cup each of whole wheat and white flours. 2. Using dough hook attachment, mix in remaining flours on low speed (number 2 on a KitchenAid) until dough is smooth and elastic, about 8 minutes. Transfer dough to floured work surface. Knead just long enough to confirm dough is soft and smooth, about 30 seconds. 3. Place dough in lightly greased bowl; cover with plastic wrap or damp kitchen towel. Let rise in warm draft-free area until dough has doubled in volume, about 1 hour. 4. Heat oven to 375 degrees. Gently punch down dough, then follow one of the shaping instructions below. Cover shaped dough; let rise until almost doubled in volume, 20 to 30 minutes. 5. For loaves, bake until instant-read thermometer inserted into loaf center reads 205 degrees, 35 to 45 minutes. For rolls, bake until golden brown, 15 to 20 minutes. Transfer bread immediately from baking pans to wire rack; cool to room temperature. |
its light and fluffy, and yummy good
WW flour has less gluten than white flour. Gluten is the stretchy stuff that enables breads etc to rise and hold the air / gas created by the rising agent.
WW products will not rise nearly as well as those made with white flour.
You can usually safely sub half your white flour with WW flour without having any noticeable effect.
If you want to use only WW, you will need to add gluten flour to make up for the lak of gluten in WW flour.
WW products will not rise nearly as well as those made with white flour.
You can usually safely sub half your white flour with WW flour without having any noticeable effect.
If you want to use only WW, you will need to add gluten flour to make up for the lak of gluten in WW flour.
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Originally Posted by jiva King Arthur Flour makes a White Whole Wheat flour. It's unbleached, unbromated and is whole grain...it just has a milder flavor and lighter texture...I find it works better than the whole wheat pastry flours I tried. jiva |
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