100% whole wheat flour question

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gold2

Wed, Aug 19 2020, 11:15 am

Just bought 100% whole wheat flour.

If there's a recipe for whole wheat flour, is this what I am supposed to use or is it meant to be 80%? The recipe doesn't specify (I am in Israel if that makes a difference) Recipe calls for whole wheat and white.

What is 100% whole wheat good for otherwise?

Thanks!!

Lets_Eat_Pie

Wed, Aug 19 2020, 11:20 am

gold2 wrote:

I would think if the recipe just calls for whole wheat flour, use your 100% whole wheat. Sometimes baked goods made with only whole wheat flour can turn out dense, but if the recipe calls for whole wheat and white it seems like they've already adjusted for that. Very Happy

PinkFridge

Wed, Aug 19 2020, 12:31 pm

There are whole wheat challah and cake recipes.
You can also try swapping a small amount of regular flour, e.g. half a cup out of 2.5 or 3, with ww.

Simcha36

Wed, Aug 19 2020, 1:02 pm

20 - 25 % regular hi gluten flour is a good idea to make challa rise.

zaq

Wed, Aug 19 2020, 1:20 pm

There's such a thing as 80% whole wheat flour? I wouldn't think so.

In the US, whole wheat flour in a recipe means 100% whole wheat. 80% whole wheat bread means you use 80% WW wheat flour and the balance white flour.
When subbing WW for white flour in recipes, start with maybe 1/4 volume WW and the balance white, then gradually substitute more till you get the proportion you like. With more WW you will need to add more water than the recipe calls for.
80% WW isn't that different from 100%, so if all you have is 80% for a recipe that calls for 100%, you can use the same volume of flour. WW is more dense than white, so if you try to replace all of the white flour with WW you'll need to use less flour and a lot more water.

Recipes and product labels usually state 100% WW so you know there's no white flour in it. If it says just "whole wheat bread' it can have quite a lot of white flour.

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