Comments on: Ask Roni – Whole Wheat Flour http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/ Healthy ideas for the whole family. Mon, 21 May 2012 16:11:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Susie http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/comment-page-1/#comment-17743 Susie Thu, 15 Jan 2009 03:50:03 +0000 http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/#comment-17743 I'm by no means an expert on wheat either. But here's what I know. Hard red wheat has a nuttier flavor than hard white wheat. Hard red and hard white wheat are used to make bread as they have a higher protein content which is needed in yeast breads. Soft white wheat has a lower protein content and is used for muffins, cookies, biscuits or anything basically that doesn't use yeast. Typically, baking powder or soda are the leavening agents with soft white wheat. You can, however, substitute hard wheat (especially white as it has a milder flavor than red) in non-yeast baked items, it just won't be quite as light and produce a heavier muffin, etc. My family prefers hard white wheat for our bread. I mill wheat berries (kernels) to make our whole wheat flour. We really like it! Whatever you like best and works best for you.....go for it! I don't know if that helps or if I was repetitive from other posts, but I thought I'd throw it out there anyway.....just in case it might help someone. Happy Baking! I’m by no means an expert on wheat either. But here’s what I know. Hard red wheat has a nuttier flavor than hard white wheat. Hard red and hard white wheat are used to make bread as they have a higher protein content which is needed in yeast breads. Soft white wheat has a lower protein content and is used for muffins, cookies, biscuits or anything basically that doesn’t use yeast. Typically, baking powder or soda are the leavening agents with soft white wheat. You can, however, substitute hard wheat (especially white as it has a milder flavor than red) in non-yeast baked items, it just won’t be quite as light and produce a heavier muffin, etc. My family prefers hard white wheat for our bread. I mill wheat berries (kernels) to make our whole wheat flour. We really like it! Whatever you like best and works best for you…..go for it! I don’t know if that helps or if I was repetitive from other posts, but I thought I’d throw it out there anyway…..just in case it might help someone. Happy Baking!

]]> By: noelle http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/comment-page-1/#comment-4288 noelle Tue, 13 May 2008 17:54:42 +0000 http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/#comment-4288 It's the red wheat (in traditional whole wheat flour) that has the strong flavor a lot of folks don't like. White whole wheat and whole wheat pastry flour are both made from soft white wheat berries. You can also soak the flour overnight in skim milk, yogurt or kefir to break it down a little and make it more palatable. There's a recipe at urbanhomemaker.com with the most incredibly light whole wheat pancakes that soak the flour overnight...called "sprouting" the grain. I'm a total flour nerd! And we like our stuff so wheat-y that I add ground flax meal to most quick breads to add fiber and replace some oil. You need to try THAT one, Roni! It’s the red wheat (in traditional whole wheat flour) that has the strong flavor a lot of folks don’t like. White whole wheat and whole wheat pastry flour are both made from soft white wheat berries.

You can also soak the flour overnight in skim milk, yogurt or kefir to break it down a little and make it more palatable. There’s a recipe at urbanhomemaker.com with the most incredibly light whole wheat pancakes that soak the flour overnight…called “sprouting” the grain.

I’m a total flour nerd!

And we like our stuff so wheat-y that I add ground flax meal to most quick breads to add fiber and replace some oil. You need to try THAT one, Roni!

]]> By: Shannon http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/comment-page-1/#comment-4278 Shannon Tue, 13 May 2008 01:30:02 +0000 http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/#comment-4278 It depends on how whole wheat-y you want it to taste. Some people don't want it to taste "healthy", so the 1:1 sub of whole wheat for AP flour isn't desirable. It is generally easier to do a 1:1 sub of AP flour with WW Pastry flour or white whole wheat flour. I think there's something to do with protein, and that's what makes whole wheat flour denser in baked goods. Check this out (hopefully Kath doesn't mind me linking to her site) http://www.katheats.com/?page_id=2085 It depends on how whole wheat-y you want it to taste. Some people don’t want it to taste “healthy”, so the 1:1 sub of whole wheat for AP flour isn’t desirable. It is generally easier to do a 1:1 sub of AP flour with WW Pastry flour or white whole wheat flour. I think there’s something to do with protein, and that’s what makes whole wheat flour denser in baked goods.

Check this out (hopefully Kath doesn’t mind me linking to her site)
http://www.katheats.com/?page_id=2085

]]> By: Leanna http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/comment-page-1/#comment-4253 Leanna Mon, 12 May 2008 15:21:25 +0000 http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/#comment-4253 When I'm baking and using whole wheat flour, I add a tablespoon of whole wheat gluten per cup of flour to make it chewier. I do that with things like pizza dough and bread. When I’m baking and using whole wheat flour, I add a tablespoon of whole wheat gluten per cup of flour to make it chewier. I do that with things like pizza dough and bread.

]]> By: Jan http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/comment-page-1/#comment-4252 Jan Mon, 12 May 2008 11:06:15 +0000 http://greenlitebites.com/2008/05/11/ask-roni-whole-wheat-flour/#comment-4252 I would do that same as you Roni and just do a straight substitute. So far it has worked for me. I would do that same as you Roni and just do a straight substitute. So far it has worked for me.

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