How would I maximize the use of Whole Wheat flour over regular flour when baking? ~ Hudi Wenger

I am able to substitute 25%  of white flour with whole wheat without any adverse effects.  When I get at 50%, the whole wheat will change the texture of the dessert and you may have to add more liquid to compensate for dryness, such as another egg white, or a tablespoon or more of the primary liquid in the recipe.  I experiment with this question all the time and came up with a great Pumpkin Bread as a healthier version of my Pumpkin Cake in The Kosher Baker. View the Recipe here! ~ Paula Shoyer of Paula’s Pastry

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