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Whole Wheat Flour

Do anyone cook with this? If so, do you replace all-purpose flour for this in any and all recipes? I have a pizza recipe that I want to make and would like to use the whole wheat flour that I bought. It calls for 3-3.5 cups unbleached or all-purpose flour. Any suggestions?

mmmclh


Fri. Mar 17, 9:25pm

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Oh oh oh! I just made homemade pizza tonight with whole wheat flour!! I use 2 cups whole wheat and 1 cup white. I think you could probably use all whole wheat, but the crust might turn out pretty 'heavy'. If you did all ww, then I'd add a little extra water. Guess I add a tad over the 1 cup it calls for anyway. If you use your breadmaker, just be sure to check the dough's consistency before the rise cycle.

Friday, March 17, 2006, 9:38 PM

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i've used whole wheat PASTRY flour in recipies - it's less dense than reg. whole wheat flour.

Friday, March 17, 2006, 9:44 PM

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I made a pie crust with all whole wheat flour recently - can't say I recommend it, although it did stop me from eating the crust, which might be a good thing in the long run if I'm going to make pies.

Generally, though, I don't use 100% whole wheat flour...mix it with some white flour like the second poster suggested...in a lot of things you can't even tell. Oh, one exception for me is brownies - I use 100% whole wheat flour, and they are very tasty (yeah, I make brownies from scratch - so easy and so much tastier than mixes).

Friday, March 17, 2006, 10:19 PM

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Some recipes require moderation/ adjustments to create the same kind of consistency we're used to in a product. I personally usually love the whole wheat substitution but the person who recommended whole wheat pastry flour is right, this may be the best to start with. Do a search for recipes that use the whole wheat flour if you want to use that exculsively. Enjoy!

Saturday, March 18, 2006, 7:33 AM

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I've heard that you should mix flours or the dough may be too "heavy" if you only use whole wheat alone (unless it's a recipe specifically for whole wheat only.

Saturday, March 18, 2006, 3:33 PM

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