Cooking With Whole Wheat Flour

[Pepper]

I recently made the switch from processed white to whole wheat flour. I find whole wheat to be 'rough' for lack of a better term. As an example, my first two batches of dumplings were heavy, so I decided to add my butter subsitute sumting I use. That made them much more appetizing.

Next I would like to bake a potato pudding, but am not sure what to expect.

Any ideas, comments, suggestions, tips, warnings?

[Ja. Jewel]

Re: Cooking With Whole Wheat Flour

Whenever I use whole wheat flour, I use probably !/4 c. to 3/4 c. white flour, at least with baking....you could probably do 1/2 & 1/2 too but it's just too heavy for me to use 100% whole wheat....do NOT like tough baked goods!

[Pepper]

Re: Cooking With Whole Wheat Flour

Thanks JJ.
I will keep that in mind.

[Gen]

Re: Cooking With Whole Wheat Flour

Baking with whole wheat flour

Never had anything (pudding etc) made with it

I have had spelt donuts, cupcakes, cakes though soon come

[ackeepod]

Re: Cooking With Whole Wheat Flour

sometime wen mi want it to be "lighter" , mi use a big strainer and sift out some of the whole wheat flakes .


<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pepper</div><div class="ubbcode-body">I recently made the switch from processed white to whole wheat flour. I find whole wheat to be 'rough' for lack of a better term. As an example, my first two batches of dumplings were heavy, so I decided to add my butter subsitute sumting I use. That made them much more appetizing.

Next I would like to bake a potato pudding, but am not sure what to expect.

Any ideas, comments, suggestions, tips, warnings? </div></div>

[Ja. Jewel]

Re: Cooking With Whole Wheat Flour

&quot;sometime wen mi want it to be &quot;lighter&quot; , mi use a big strainer and sift out some of the whole wheat flakes &quot;.

But doesn't that defeat the whole purpose of using the whole wheat flour??

[Pepper]

Re: Cooking With Whole Wheat Flour

JJ, the remaining contents are non white flour. I didn't make the switch for the fiber, more for moving away from processed items.

I will try the sifting and see how that works with the dumplins, then go from there. Thanks for the tip.

[Ja. Jewel]

Re: Cooking With Whole Wheat Flour

Another thing you might want to consider is &quot;unbleached&quot; white flour....at least you would be doing away with ONE step of processing!

[Gen]

Re: Cooking With Whole Wheat Flour

Saw some people write that that the king Arthur brand is not as rough, but never personally tried it, suh mi nuh know

[ILP]

Re: Cooking With Whole Wheat Flour

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gen</div><div class="ubbcode-body">Saw some people write that that the <span style="font-weight: bold">king Arthur brand</span> is not as rough, but never personally tried it, suh mi nuh know </div></div>

i do not bake, but di current mr ilp sister uses this company for her flour. i've never eaten a loaf from her that i didnt like. we just finished a loaf she made with Kamut that was

[Pepper]

Re: Cooking With Whole Wheat Flour

King Arthur is the brand I purchased. I am afraid to think of how heavy the other brands are.

The sifting may be my best option.

[Pepper]

Re: Cooking With Whole Wheat Flour

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">Another thing you might want to consider is &quot;unbleached&quot; white flour....at least you would be doing away with ONE step of processing! </div></div>

I purchased unbleached flour before. I don't understand how it is unbleached but still looks white.

[ackeepod]

Re: Cooking With Whole Wheat Flour

not sure I understand what you mean...

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">&quot;sometime wen mi want it to be &quot;lighter&quot; , mi use a big strainer and sift out some of the whole wheat flakes &quot;.

But doesn't that defeat the whole purpose of using the whole wheat flour??
</div></div>

[Ja. Jewel]

Re: Cooking With Whole Wheat Flour

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Pepper</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">Another thing you might want to consider is &quot;unbleached&quot; white flour....at least you would be doing away with ONE step of processing! </div></div>

I purchased unbleached flour before. I don't understand how it is unbleached but still looks white.

</div></div>

Bleached flour is whitER than unbleached.....like bleached muslin fabric is whitER than unbleached muslin.....not a BIG difference in color.

[Ja. Jewel]

Re: Cooking With Whole Wheat Flour

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: haki</div><div class="ubbcode-body">not sure I understand what you mean...

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">&quot;sometime wen mi want it to be &quot;lighter&quot; , mi use a big strainer and sift out some of the whole wheat flakes &quot;.

But doesn't that defeat the whole purpose of using the whole wheat flour??
</div></div> </div></div>

The whole wheat &quot;flakes' is what gives the whole wheat added nutrition &amp; create some &quot;roughage&quot; in the diet.