Naturally, the white flour is softer and easier for baked goods but it's not as good for you as multi-grains. To handle this problem, I use flour combinations.
First off, I only use unbleached white flour. A tad better. Then I also use WHOLE WHEAT PASTRY FLOUR. The pastry flour has more of the softer consistency like white but is whole wheat.
I use a 1/2 and 1/2 combination of whole wheat pastry flour and unbleached white flour; however, I do not suggest starting out this way. Your family will taste the difference and may turn their noses at the healthy substitute.
I suggest starting with 3:1 ratio. In other words, if a recipe calls for 4 cups flour, add three cups unbleached white and 1 cup whole wheat pastry. No one will notice. The next time use 2 1/2 cups unbleached white and 1 1/2 cups whole wheat pastry and increase each time by 1/2 a cup until you get to 1/2 and 1/2. Based on your family, you might even increase to 75% whole wheat pastry flour. It's really up to you and your family!
If this is confusing or you have your own helpful tip on going whole wheat, let me know!
2 comments:
Your right...you can tell a difference. I've been using King Arthur's white unbleached (I think that's the name) and the whole wheat as well...I need to check and see if it's Whole Wheat PASTRY flour though.
I think the WW pastry flour makes a huge difference but you cannot taste a difference (a bit nuttier but not that heavy, chewy whole wheat feel).
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