Can you exchange wheat and white flour cup for cup?!
I am teaching a breadmaking class and I need to know in order to tell the class if they can exchange it either way!. I have been told if you do that its best to do half and half, not all wheat, but you can use white all purpose for anything!.
any input!?Www@FoodAQ@Com
any input!?Www@FoodAQ@Com
Answers:
Half and half is the way to go!. As you were informed, you can use the white AP for anything but substituting wheat must remain at / or less than 50%!.Www@FoodAQ@Com
caramel -- If you and your class are using
a high gluten bread flour 1/2 -- 1/2 will work
but if you are using all purpose flour I suggest you use 3 parts all purpose and 1 part of whole wheat, I also suggest you use
1 table spoon of vital wheat gluten with vitamin C for each loaf of bread the recipe makes!. [ vital wheat gluten can be found in your super market with the other baking supplies!.] Good luck with your class!. jim bWww@FoodAQ@Com
a high gluten bread flour 1/2 -- 1/2 will work
but if you are using all purpose flour I suggest you use 3 parts all purpose and 1 part of whole wheat, I also suggest you use
1 table spoon of vital wheat gluten with vitamin C for each loaf of bread the recipe makes!. [ vital wheat gluten can be found in your super market with the other baking supplies!.] Good luck with your class!. jim bWww@FoodAQ@Com
white will work for any purpose, all what flour however will give you a very dry, tastless loaf, almost too bitter to be eaten!. Even wheat bread recipes have some white flour in there for moisture and flavor!. The half and half rule is a good start, adjust after you try!.Www@FoodAQ@Com
I have done before and it worked out ok!.!.!. thought it tasted fine!. But it is probably better doing it half and half!.!.!.
The other thing is wheat flour doesn't sift very well so if the flour needs to be sifted it's better using white!.Www@FoodAQ@Com
The other thing is wheat flour doesn't sift very well so if the flour needs to be sifted it's better using white!.Www@FoodAQ@Com
No not cup for cup but half!. So if your recipe calls for 4 cups of wheat flour, substitute 2 cups wheat and then the 2 cups all purpose!.Www@FoodAQ@Com
I tried this and found the bread to be very heavy (stodgy) and unappealing I have stuck with breadflour ever since!.Www@FoodAQ@Com