When substituting whole wheat flour in recipes that call for AP flour must you alter the measurements?!


Question: If so...by how much?


Answers: If so...by how much?

No, you don't have to. But you shouldn't substitute only half of the AP flour for whole-wheat to maintain the right texture of the baked good. I usually do half whole-wheat and half AP flour.

Usually if you go about 50% whole wheat and 50% APF you don't have to alter the recipe. Anything above that and your recipe will be too "heavy" and will lose a lot of texture.

I would LOVE to be able to substitute whole wheat flour for processed white flour 100%, but unfortunately, for most recipes (not all) wildflower is correct. About the best you can do is 50/50. I found some cookie recipes that were 100 ww flour, but haven't thoroughly researched further. Cakes would probably be heavy as said, and the texture could be a little grainy as well.





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