> wrote in message
oups.com...
> Hi all,
>
> I've been working on learning to make 100% whole wheat bread using
> Laurel's Kitchen Bread Book. I think I've made enough of the basic
> loaf to move on. And actually we aren't big sandwich bread people. We
> mostly eat rustic style artisan loaves.
>
> So I'm looking at recipe's from Carol Field's book think these might be
> the kind of breads we are looking for however most of her recipes use
> 100% un-bleached all-purpose flour. I'd like to substitute with whole
> wheat. At least start with a 50/50 ratio and then maybe 100% whole
> wheat flour.
>
> I used Bob's Red Mill organic whole wheat for my last "sandwich" loaf.
> However I think with the high protein content this would not be equal
> to the all-purpose flour. I'm pretty fuzzy on this topic. But if I'm
> understanding correctly the King Arthur whole wheat would also be too
> high in protein.
>
> So which whole wheat matches unbleached all-purpose flour?
>
> Thanks.
> Vicki

Looking at a few recipes in Carol Field's book, I see a few recipes there
which include whole wheat in the making of the recipe. Why not try to do
one of her recipes that call for whole wheat instead of revamping another
recipe and then worrying about whether what you did was because of your
revamping it.

Pane Toscano Scuro - Dark Tuscan Bread - pp. 112-115 calls for 3-3/4 cups
stone-ground whole-wheat flour to 1/4 cup unbleached all-purpose flour int
he dough. The starter calls for 1-1/2 cups unbleached all-purpose flour.
So this might be a good introduction to making whole-wheat bread; not too
much, too soon.

In this recipe she also uses enough yeast that won't be a detriment to the
fermentation. I have found her recipes which use so little yeast very
challenging.
Dee