Cooking with white whole wheat flour - avoiding the funk!
March 16, 2010 7:02 AM Subscribe
I'm eager to add white whole wheat flour to quickbreads and other baked goods, but every time the resulting product has a strong, white-wheat-funky aftertaste. Almost sour. Am I doing something wrong?
posted by lillygog to food & drink (16 answers total) 1 user marked this as a favorite
I typically use half white wheat, half regular flour (eg, if the recipe calls for 2 cups flour, I'll use one cup regular, one cup white wheat.)
If you have good recipes for white whole wheat quickbreads, I'm eager to hear them. But better yet, do you have any proven rules of thumb for cooking with white whole wheat flour? Never use more than a cup? Double your eggs? This
recipe just suggests extra vanilla -- do I just need a little extra sugar?
Thanks, AskMe cooks!