so i just bought my first 5 lb bag of this new variety. it's white whole wheat flour from king arthur. supposedly it is milled from hard white winter wheat and is lacking the bitter compounds of red wheat. sounds like greek to me!
has anyone been baking with this new flour? if so, are you modifying your favorite recipes or using new ones? i'm curious as to the best way to incorporate this flour into my baking. i'm thinking specifically of bread baking but would be interested if anyone is using it in their cookie recipes, etc.