I'm looking at a yeasted cornbread recipe from 101 cookbooks blog that I am going to doctor tomorrow.
It calls for white whole wheat flour.
From an earlier thread on white whole wheat flour I learned that I can get some of this from King Arthur.
But I am wondering if it is perchance the same as the gold and white flour at our coop.
I asked someone at the coop if this was the case but the answer was not clear. So I'm questioning whether that person knew. But she was saying, I think, that it was less heavy than regular whole wheat.
Does anyone know what this gold and white flour is and whether it is the same as the white whole wheat?
I did buy some of it. If not, I may just substitute half white flour and half whole wheat to see what I come up with.
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