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Trying to make pie crust with whole wheat flour
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Frogleg
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On Mon, 18 Oct 2004 14:31:07 -0500, Alan
wrote:
>On Sun, 17 Oct 2004 02:59:01 GMT, Jana Cole
> wrote:
>
>>I have substituted whole wheat flour for the bleached white flour I
>>have been using, but the dough is completely unworkable. It breaks
>>apart - has absolutely no elasticity. I can't roll it. Its
>>consistency is something like drop cookie dough, but dryer. Even
>>adding flour doesn't make it hold together.
>>
>>What do I need to do to make whole wheat flour crust?
>>
>Why would you want to??????
Whole wheat flour has entirely different characteristics in cooking
than white. Simply substituting one for the other is a recipe for
disaster. Look up recipes which specifically use whole wheat flour.
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