"PickyJaz" wrote

> Oops, I forgot to ask my question. Does anyone know if there will be
> any recipe adjustment needed in the things I've only made with white
> if I choose to use the 100% whole wheat?

Yes, but it depends on what you are making with it. Rule of thumb for
breads will be you won't get as much rise although adjustments can be made.
(there's even a thread on this right now in alt.bread.recipes). Due to
medical reasons, I can't make 'hand kneaded breads' but I gather from
reading others that there is less adjustment there. It seems to be more a
varation in rising times needed.

Now for your mini breadmachine, that one I can handle ;-)

Been using various breadmachines to make all our bread for years. The 'just
for Dinner' set has some less than perfect records but actually I have a
friend who has one and she says they are no better or worse than a regular
full machine. Just a matter of not as many fancy little features you may
not want anyways. Her's does a 1/2 lb on small and a 3/4 lb on 'large'.
She uses the large setting with a load matched for 'small' and adds gluten
to the machine. Same as me, she likes the effect of 2 TS gluten powder to
each cup of whole wheat or rye added.

If you'll post your own 'tried and true' breadmachine white recipe, (here or
join us in alt.bread.recipes), I should be able to show you where to adapt
it. I could post you mine, but the sizes will be all wrong. (bigger family,
2 lb loaf)

Rule of adjustments in general: slightly longer rise times, addition of
gluten powder, may need a little more sugar.

"cshenk" > wrote in message
...
> "PickyJaz" wrote
>
>> Oops, I forgot to ask my question. Does anyone know if there will be
>> any recipe adjustment needed in the things I've only made with white
>> if I choose to use the 100% whole wheat?
>
> Yes, but it depends on what you are making with it. Rule of thumb for
> breads will be you won't get as much rise although adjustments can be
> made. (there's even a thread on this right now in alt.bread.recipes).
> snip

I just put 'whole wheat flour substitution for white flour' in my search
engine bar and came up with a dozen or more hits on the Internet. I only
looked at the first link and there seemed to be some good hints beyond what
we might express here. These hints were geared mostly to regular baking --
cookies, quick breads, but yeast bread suggestions were available as well.
I suggest the OP check the 'Net for more help.
Janet

"Janet Bostwick" > wrote in
on Sep Sun 2009
10:07 am

>
> "cshenk" > wrote in message
> ...
>> "PickyJaz" wrote
>>
>>> Oops, I forgot to ask my question. Does anyone know if there will
>>> be any recipe adjustment needed in the things I've only made with
>>> white if I choose to use the 100% whole wheat?
>>
>> Yes, but it depends on what you are making with it. Rule of thumb
>> for breads will be you won't get as much rise although adjustments
>> can be made. (there's even a thread on this right now in
>> alt.bread.recipes). snip
>
> I just put 'whole wheat flour substitution for white flour' in my
> search engine bar and came up with a dozen or more hits on the
> Internet. I only looked at the first link and there seemed to be some
> good hints beyond what we might express here. These hints were geared
> mostly to regular baking -- cookies, quick breads, but yeast bread
> suggestions were available as well. I suggest the OP check the 'Net
> for more help. Janet
>
>
>

Effectively sift more(2 or 3 times) and add a tad more liquid.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante