is it okay to substitute whole wheat flour for white flour in basic cookie, quick bread, cake recipies, etc?!
Answers:
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You will wind up with 'chewy moist' cookie, 'gooey' quick bread, and 'flatter less spongy' cake
Whole wheat flour is high in bran, low in protein. It makes it difficult to hold airy structure when yeast is added. Bran also makes is to hold more moisture.
The ratio is a hard question to answer unless we talk in "bakers math". That said as a general rule you will need more liquid in a whole wheat recipe because the absorption is higher, so reduce the flour a bit. Trial and error will tell you by how much. It's very hard to get really light fluffy pastries with 100% whole wheat- that's partly why it's so uncommon! Try using whole wheat pastry flour to start. That should mitigate some of it. Also cream the butter and sugar until light and fluffy. You can try emulsifying the egg as well into this mix but mixing at a relatively high speed for a long time. And actually for pumpkin cookies you can reduce the flour quite a bit and get pretty good results.
Yes you can.
yes ii do it all the time!!!!!!!!!!!!!!!!!!!!
