January 7, 2008 - 9:10am
KAF White Whole Wheat Flour
Hoping to get some suggestions as to what to bake with this White Whole Wheat Flour from King Arthur Flour, and anything else you can tell me about it. I've never used it before. Thanks!
Share
Hoping to get some suggestions as to what to bake with this White Whole Wheat Flour from King Arthur Flour, and anything else you can tell me about it. I've never used it before. Thanks!
bos, I love this flour and keep a bag in my freezer, well wrapped. I like to add it to most of my white flour recipes, substituting it for part of the white. Last night with supper we had Susan's sourdough with part www and it was delicious - and rose beautifully. I'm not a big fan of regular ww flavor but this is much milder, and hopefully more nutritious than all white, A.
The Wheat Montana Prairie Gold is significantly higher in protein and absorbance than King Arthur White WHole Wheat. The KA-WWW has many uses from cookies to bread.
I sub it for some of the white flour in my daily 1/2 whole wheat loaf, to increase it to more like 3/4 without the same density and strong flavor I would get from 100% red whole wheat. I also sub it for as much as half of the white flour in quick breads, pancakes, and muffins, with great results. Anywhere you would use unbleached flour but want a little healthier, I would sub in some www. I haven't tried pie crust yet, but should see how it goes.
I send 1/2 whole wheat muffins to my son's school and nobody knows the difference.
thanks everyone, you've given me a much better sense of it.
Thanks also for the reminder to put it in the freezer, I grind all my own whole grain flour from grains, and usually the only flour I buy is white, so it wasn't as on my mind to think about the freshness factor.
goetter, your suggestion of flatbreads was very timely. I had just made Peter Reinhart's WW Naan from ground red wheat. I am thinking WW Naan would be nice with this KAF WWW because it would let the yogurt/butter taste come through more over the WW taste. :)
I'm thinking I'll also try some slightly sweet enriched dough recipes from it, maybe even brioche, and I've been wanting to make a blueberry braid like the one Floyd posted. Will try viennoise of some sort.
So then is the "white" a difference in the breed of wheat, versus a cultivation technique like spring or winter, etc.
Yes, the white is a different strain of wheat. It has a different seed coat from red wheat, which results in the lighter color and flavor.