Re: Substituting whole wheat in muffins?
I might try ( and this is purely off of memory I haven't baked with wheat flour in almost 8 years) adjuating the ratio of baking soda to baking powder ( and proportionally you need more powder to soda for the same amount of lift) It could be that some of the air escaped because it developed faster than the whole what flour could hydrate and have enough connectivity to hold it in. Powder will provide lift slower and a tiny bit later in the baking.
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Wife to a wonderful DH for 19 years.
Momma to my 29 weeker Early Bird who is thirteen
and my little Wiggle Worm born 33 weeks who is nine.
How do I have a teenager?! I don't feel ready for this.
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