Is "unbleached white whole-wheat flour" interchangeable for "unbleached white flour" in bread baking? - baking whole grain bread
I know that it is only with whole wheat flour, a hard bread - accurately without the possibility of increasing the necessary structures. Is "raw white wheat flour" have the same result as the ordinary whole wheat flour - or that it works correctly, a whole wheat bread, light texture that holds bread made from white flour to create?
Tuesday, December 29, 2009
Baking Whole Grain Bread Is "unbleached White Whole-wheat Flour" Interchangeable For "unbleached White Flour" In Bread Baking?
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It works like a regular white flour. The only difference is that healthy, then touch white flour. I bake bread and did not notice a difference at all. I have an incredible bread book called "French bread" I recommend! There is nothing better for lunch and then a piece of homemade bread fresh from the oven with butter! ;-)
EDIT: I know there is no difference in the texture of wheat and white with white flour. King Arthur Flour I use is, without any time not. The "white wheat" in the texture of light, such as white bread flour guard is still "wheat" qualities. Read more about the differences of flour http://www.kingarthurflour.com/flours/ wh ... I only King Arthur flour for bread and pastries. It is a very good quality of flour that the desired outcome in all baked goods, particularly manufactures bread! =)
For those who have me thumbs down, maybe you have not read the question correctly. Of course, if you produce the whole flourthe bread dense dense, but replaced the white wheat makes a big difference in the texture of what a structure such as white bread. I bake the bread so that he could open a bakery, so I really know what I mean. Look at the ingredients in most store bought bread, the white flour.
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