| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3822.1 | | NETRIX::michaud | Jeff Michaud, DECnet/OSI | Fri Jul 16 1993 16:49 | 5 |
| My King Author Whole Wheat Flour says it can be substitued
directly for unbleached all-purpose flour.
It suggests using a combo of wheat & white, and to begin with
in the ratio of 1 portion wheat to 3 portions white.
|
| 3822.2 | substitute half | KAOOA::LBEATTIE | | Mon Jul 19 1993 09:32 | 11 |
| The whole wheat flour I buy here in Canada cannot be substitued
directly for white flour.
However, it can be substituted for half. If my recipe calls for
2 cups of white...I use I cup white, 1 cup whole wheat.
It always turns out!
Also, there's a new flour up here called Oat & wheat flour.
It is all-purpose flour, and looks like white flour. It can
be directly substituted for white flour, and is higher in
fiber than white...but not as high as the pure whole wheat flour.
|
| 3822.3 | Up to 50% no problem | CADSYS::HECTOR::RICHARDSON | | Mon Jul 19 1993 13:01 | 9 |
| If you use all whole-wheat flour, especially if it is coarsely ground
flour (the kind I like), your bread will be pretty heavy. Half
whole-wheat is fine. Or use finely-ground flour. I like barley flour,
for example. I haven't tried the oat-bran flour (probably tastes good
- I like oats anyhow). Sometimes I add some ground oatmeal. Non-wheat
flours tend to have little or no gluten, so you get real heavy bread if
you try to use 100% rye flour, say.
/Charlotte
|
| 3822.4 | thanks a million... | MSDOA::GUY | Do you really read this? | Mon Jul 19 1993 18:54 | 5 |
| THANK YOU!!
I appreciate the hints sooooo much...
|
| 3822.5 | I agree | SUPER::MARSH | Chocolate - 3 of the 4 necessary food groups | Sun Aug 01 1993 23:30 | 8 |
|
I agree with .2, you can usually substitute half of the regular
flour with whole wheat flour. If you substitute more than that
you can get into 'deep yogurt' ;^)
Since you were looking for Whole Wheat Zucchini Bread/Muffins, I posted
my recipe in 15.16
|