White Whole Wheat Flour

Silver Member Joined: Mar 20 2006 Posts: 963

Do I use it as I would regular white flour, or is it like ww flour in terms of texture and consistency?

More specifically: If I usually use a 50/50 ratio in my challah, should I still do that, or is 100% white whole wheat going to be okay?

Thanks

Gold Member Joined: Jul 09 2006 Posts: 1939

I use it half and half. Why dont you start off half and half and then gradually (each time you bake) add a little more www and see how it goes?

Diamond Member Joined: Apr 03 2006 Posts: 2620

You can use a 100%, it will just have a more whole-wheaty flavor/texture than white flour. If you add vital wheat gluten (bought it any health food store), it will have the texture of white flour and only the flavor of whole wheat.

Silver Member Joined: Mar 20 2006 Posts: 963

Silver Member Joined: Mar 20 2006 Posts: 963

Posted: Fri, Jul 09 2010, 6:55 am Post subject: re: White Whole Wheat Flour

I find even 50/50 gives denser and heavier consistency. Not so popular with my kids who are more accustomed to store bought white challah. My current optimal mix is about 25%-33% wholewheat (depending on how much cups of flour I'm using). The dough rises about the same way (ie don't need extra raising time) and taste/texture not too different from 100% white flour. Good advice about adding vital gluten--makes the consistency closer to professional challot.

Platinum Member Joined: Jan 01 2006 Posts: 48156

I use it 100%.

Posted: Fri, Jul 09 2010, 10:41 am Post subject: re: White Whole Wheat Flour

it really depends on the recipe.
you may want to add some vital wheat gluten as well.

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

I use 100% white whole wheat flour exactly as I'd use regular white flour. There's no need to add vital wheat gluten to white whole wheat flour.

Posted: Fri, Jul 09 2010, 11:38 am Post subject: re: White Whole Wheat Flour

I use 50/50, or 66/33, depending on how much I want the dough to rise.

Silver Member Joined: Mar 20 2006 Posts: 963

Thanks for your replies!

I just bit the bullet and went 100% white whole wheat. We'll see how it comes out. Don't have vital wheat gluten. I guess I'll let it rise a little longer.

Diamond Member Joined: Mar 17 2008 Posts: 3560

Whoah, you need to let whole wheat challah rise for longer than white? You're kidding. I usually let it rise for longer just because I never get to it in time, but I never knew that was really necessary. thank you imamother!

Posted: Fri, Jul 09 2010, 2:42 pm Post subject: re: White Whole Wheat Flour

I find the texture more similar to whole wheat. It's drier than regular flour.
My family is not fooled by it. White whole wheat doesn't go over any better than regular whole wheat.