substituting whole wheat flour
 

Can I such substitute straight across, cup for cup?

Re: substituting whole wheat flour
 

for most recipes, I do half and half. Half unbleached AP flour, half WW.

Re: substituting whole wheat flour
 

why half and half?

Re: substituting whole wheat flour
 

because of the texture of the WW flour. For most things, if you use all WW, they just don't turn out very well. There are some recipes that use all WW flour, but if it's a recipe that calls for AP, I do half of each. I think that's what the WW flour bag even says...of course, others might do all WW...not sure. I bet someone else will come along and post who has more experience than I do! :giggle

Re: substituting whole wheat flour
 

oh okay. Thanks for your help. :)

Re: substituting whole wheat flour
 

I do all WW, but it does change the texture quite a bit. It is much denser. I often add an extra egg and extra leaven too.

Re: substituting whole wheat flour
 

:yes

I started out half-and-half, and slowly increased the amount of WW until I didn't need white flour anymore. The slow adjustment made it easy on my family -- no one noticed... except that they kept saying how GREAT everything tasted :giggle

ETA: Oh, and if you're using fresh flour, you'll probably need to really pack the measuring cup, rather than the normal scraping-of-the-top that you do when measuring commercial flour. It is more of an art and less of a science, since each batch is unique.

Re: substituting whole wheat flour
 

We do straight WW. You get used to it.

Re: substituting whole wheat flour
 

Thanks everyone. I did 1/2 and 1/2 and it worked great. I'll gradually work my way up to straight WW. :)

Re: substituting whole wheat flour
 

I switched right over to all whole wheat a while back, and I honestly didn't notice much of a difference. Food tasted a bit thicker, but it was really good that way and much more filling - didn't need to eat as much at once. DH loves it as well. I brought muffins to a work potluck once and got a comment that they were dense, with her nose wrinkled up. I brought the same ones to a more crunchy, vegan crowd potluck, and everyone loved them. So it could just be what you're used to, and if you're eating a lot of white flour stuff, gradually working up to it is a good idea :)

Re: substituting whole wheat flour
 

You can substitute Whole Wheat Pastry Flour cup for cup no problem. It's ground much finer than regular whole wheat and makes some lovely baked goods that most people would probably not even notice the difference! I bought a 50# bag of ww pastry flour and use it for everything.

Re: substituting whole wheat flour
 

Pastry flour isn't just ground differently, it is a different type of flour. "Hard" wheat flour is the typical type of whole wheat flour. "Soft" wheat is pastry flour.