 |
|
 |
 |
|
|
Forum
-> Household Management
-> Kosher Kitchen
shluchamom
|
 Wed, May 09 2012, 11:52 am
Anyone know the formula of how to convert a recipe that calls for white flour to white whole wheat? its not exactly the same as the white whole wheat is less gluten than the reg. white flour.
thanks
| |
|
| Back to top |
 0
|
gryp
|
Wed, May 09 2012, 12:27 pm
|
I use cup for cup, never noticed a difference.
| |
|
| Back to top |
0
|
mha3484
|
Wed, May 09 2012, 12:39 pm
|
Me too. I had no idea it was a different proportion.
| |
|
| Back to top |
0
|
Annie
|
Wed, May 09 2012, 1:00 pm
|
I also just sub cup for cup as long as I'm using the white whole wheat. In my challah recipe I add a little more water, but not even enough to measure. It does make less volume though.
| |
|
| Back to top |
0
|
cm
|
Wed, May 09 2012, 1:09 pm
|
Unless you are a making something extremely technical, I wouldn't worry about the difference in gluten content (if any). I generally bake by weight, not volume, and substitute white whole wheat flour directly with excellent results.
| |
|
| Back to top |
0
|
shluchamom
|
Wed, May 09 2012, 1:58 pm
| Annie wrote: | | I also just sub cup for cup as long as I'm using the white whole wheat. In my challah recipe I add a little more water, but not even enough to measure. It does make less volume though. |
I have noticed this. Especially when I bake challah I seem to get less challa then reg white flour. What would I have to do to make more without doing a double batch of dough?
| |
|
| Back to top |
0
|
Annie
|
Wed, May 09 2012, 3:13 pm
|
I let it rise about twice as long as I used to - that helps, but then it's not as doughy as my kids like. I just make a double batch. I have also tried adding another egg. Sometimes it helps, sometimes not.
| |
|
| Back to top |
0
|
nylon
|
Wed, May 09 2012, 4:28 pm
Whole wheat is not less gluten. The protein content is actually higher, but the gluten is more fragile and does not work in the same way so the batter or dough will not rise in the same way. Breads will not rise as high.
In bread, this problem can be mitigated with the addition of vital wheat gluten. In cakes, you don't want or need the extra gluten (cake flour is very low in it, just enough for structure) so this isn't an issue, though the cake will be heavier in texture from the germ and bran.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
