Re: Subbing whole wheat flour for white flour
I use the same amount of flour, but it definitely takes a bit more liquid! I just make it according to the recipe first so I know what texture it's supposed to be and then when I substitute the WW I just add a bit of liquid until it's the right texture. You could probably figure out how much extra liquid per cup of flour if you prefer having an exact quantity to go by or just use a bit less flour as Amber suggested. I'm more of a texture/kinesthetic cooker so I tend to not measure unless I have to
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Barefooting through life with dh (2003), dd1 (11/05), dd2 (7/07), dd3 (11/09), and ds (8/13).
Unless explicitly stated otherwise, any views or opinions presented in the above posts are solely those of BarefootBetsy, the GCM member, and do not necessarily represent the views or opinions of anyone else in the entire world.
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