I am trying really hard to reduce (eliminate) white flour in our diets. But while I consider myself a good home cook, I am not a good baker (mediocre at best). I would like to learn more about substituting whole wheat flour for regular flour and what the likely outcomes will be. Offhand the couple of items I am most interested in are:
1. I just caught an older Good Eats episode where Alton makes home-made English Muffins. They looked fabulous (I haven’t eaten any refined starch or sugar for 6 weeks – so they really made be drool). The recipe used regular AP flour. What would be the impact of substituting WW flour?
2. When the weather finally starts to cool down again (think November – we live in the desert) I like to make homemade pizza’s with my own dough. I have a recipe I like but don’t know about substituting all or some of the AP flour with WW. Any thoughts?
3. Lastly – I think it would be really hard to substitute WW for AP in a cake recipe, but I think there may be hope for some cookies? Yes, No??
As you can tell I really lack knowledge of flour properties, gluten levels and how they can/should be used. If someone knows of a good reference book I could read to learn more please let me know on that as well.
Thanks for the help,
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