Likely for the first time in my life I have eaten something home-baked
that was made with fresh flour, as opposed to using the grocer's shelf
stocked Gold Medal. Wow! What a delightful difference in just the
simple Raisin Bars I made today. They always come out with a one half
to 3/4-inch rise, they're always like a thin, very dense cake, and the
Marines often ask for them. I tried one today from the usual mix
containing walnuts, and immediately mixed up another nut-less batch to
take to daughter's tomorrow (she and youngest gran are very nut
intolerant. This flour made the bars so much more rich in taste, not
sweeter, they just have a deeper flavor a much better texture.

I bake most weekends and from King Aurthur Flour I had ordered a
variety of "new" flours and upon their arrival I actually poured out
all of the only type I've ever used, Gold Medal All-Purpose White.
Now I have AP White, Unbleached White Whole Wheat, 100% Whole Wheat
and The Pastry Flour. I do not make yeast breads, other than with my
very small "Just For Dinner" bread maker because my arthritic hands
are too uncomfortable kneading (and because regular size loaves go
blue before I can finish them). I do make different sweet/snacking
breads, cakes, cupcakes and cookies, so I am going to have busier and
more gratifying weekends, for sure.
....Picky

On Sep 26, 4:57*pm, PickyJaz > wrote:about flour....
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?
....Picky

"PickyJaz" > wrote in message
...
On Sep 26, 4:57 pm, PickyJaz > wrote:about flour....
>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?

Are these baked things? I used it for roux and it was fine, but I noticed it
tried to separate into the coarser and finer elements.

PickyJaz wrote:
> On Sep 26, 4:57 pm, PickyJaz > wrote:about flour....
> 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?
> ...Picky
>
You will get a better rise with some added gluten to the mix. All WW
will generally make a denser loaf too. I usually use a mix of unbleached
bread flour and whole wheat, there are a number of recipes for this mix.

On Sep 26, 5:04*pm, "cybercat" > wrote:
> Are these baked things? I used it for roux and it was fine, but I noticed it
> tried to separate into the coarser and finer elements.
Yes, baked. Quick breads and cookies are what I may want to use whole
wheat for....Picks

On Sep 26, 5:13*pm, George Shirley > wrote:
> You will get a better rise with some added gluten to the mix. All WW
> will generally make a denser loaf too. I usually use a mix of unbleached
> bread flour and whole wheat, there are a number of recipes for this mix.
Thanks for the note, George. I did suspect denser using WW, which
will usually be fine for quick breads, but may not be for
cookies....Picks

On Sat, 26 Sep 2009 17:01:37 -0700 (PDT), PickyJaz >
wrote:

>On Sep 26, 4:57*pm, PickyJaz > wrote:about flour....
>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?
>...Picky

I just made a white sauce using the KA 100% whole wheat. No problem.
I've been using the KA white whole wheat for a while now and I haven't
had any problems using it as I did AP flour.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/23

"PickyJaz" > wrote in message
...
> Likely for the first time in my life I have eaten something home-baked
> that was made with fresh flour, as opposed to using the grocer's shelf
> stocked Gold Medal. Wow! What a delightful difference in just the
> simple Raisin Bars I made today. They always come out with a one half
> to 3/4-inch rise, they're always like a thin, very dense cake, and the
> Marines often ask for them. I tried one today from the usual mix
> containing walnuts, and immediately mixed up another nut-less batch to
> take to daughter's tomorrow (she and youngest gran are very nut
> intolerant. This flour made the bars so much more rich in taste, not
> sweeter, they just have a deeper flavor a much better texture.
>
> I bake most weekends and from King Aurthur Flour I had ordered a
> variety of "new" flours and upon their arrival I actually poured out
> all of the only type I've ever used, Gold Medal All-Purpose White.
> Now I have AP White, Unbleached White Whole Wheat, 100% Whole Wheat
> and The Pastry Flour. I do not make yeast breads, other than with my
> very small "Just For Dinner" bread maker because my arthritic hands
> are too uncomfortable kneading (and because regular size loaves go
> blue before I can finish them). I do make different sweet/snacking
> breads, cakes, cupcakes and cookies, so I am going to have busier and
> more gratifying weekends, for sure.
> ...Picky
You will find that the ww absorbs more liquid than all purpose. I think
there may be some substitution formulas around somewhere.
Janet

On Sep 26, 9:04*pm, koko > wrote:
> On Sat, 26 Sep 2009 17:01:37 -0700 (PDT), PickyJaz >
> wrote:
>
> >On Sep 26, 4:57*pm, PickyJaz > wrote:about flour....
> >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?
> >...Picky
>
> I just made a white sauce using the KA 100% whole wheat. No problem.
> I've been using the KA white whole wheat for a while now and I haven't
> had any problems using it as I did AP flour.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 09/23

Koko,
If I remember right, the flour you just made the lasagna from was KA
unbleached all-purpose. I thought it looked very dark, your no-egg
pasta dough was almost butterscotch colored. My unbleached flour isn't
that dark!
Lynn in Fargo

In article > ,
"Janet Bostwick" > wrote:

> "PickyJaz" > wrote in message
> ...

[snipped questions about different types of flour]

> > ...Picky >
> You will find that the ww absorbs more liquid than all purpose. I think
> there may be some substitution formulas around somewhere.

I looked at the rfc FAQ and didn't see anything about substituting types
of flour. There is a newsgroup called rec.food.baking which might be
good. The rfc FAQ, in section 10.1, gives the URL for the FTP site
containing the rfb FAQ.

--
Dan Abel
Petaluma, California USA

On Sat, 26 Sep 2009 20:08:37 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>On Sep 26, 9:04*pm, koko > wrote:
>> On Sat, 26 Sep 2009 17:01:37 -0700 (PDT), PickyJaz >
>> wrote:
>>
>> >On Sep 26, 4:57*pm, PickyJaz > wrote:about flour....
>> >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?
>> >...Picky
>>
>> I just made a white sauce using the KA 100% whole wheat. No problem.
>> I've been using the KA white whole wheat for a while now and I haven't
>> had any problems using it as I did AP flour.
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
>> updated 09/23
>
>Koko,
>If I remember right, the flour you just made the lasagna from was KA
>unbleached all-purpose. I thought it looked very dark, your no-egg
>pasta dough was almost butterscotch colored. My unbleached flour isn't
>that dark!
>Lynn in Fargo

I used the KA unbleached white whole wheat flour for the pasta. The
second photo in the series shows the bag of flour I used. It's the one
that says make a well in the flour and add the water.
The white sauce, that I haven't posted yet was made with KA whole
wheat.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/23

"Dan Abel" wrote
> "Janet Bostwick" wrote:
>> "PickyJaz" wrote

> I looked at the rfc FAQ and didn't see anything about substituting types
> of flour. There is a newsgroup called rec.food.baking which might be
> good. The rfc FAQ, in section 10.1, gives the URL for the FTP site
> containing the rfb FAQ.

Try alt.bread.recipes which is a friendly group.

"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

On Sep 26, 11:09*pm, koko > wrote:
> On Sat, 26 Sep 2009 20:08:37 -0700 (PDT), Lynn from Fargo Ografmorffig
>
>
>
>
>
> > wrote:
> >On Sep 26, 9:04*pm, koko > wrote:
> >> On Sat, 26 Sep 2009 17:01:37 -0700 (PDT), PickyJaz >
> >> wrote:
>
> >> >On Sep 26, 4:57*pm, PickyJaz > wrote:about flour.....
> >> >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?
> >> >...Picky
>
> >> I just made a white sauce using the KA 100% whole wheat. No problem.
> >> I've been using the KA white whole wheat for a while now and I haven't
> >> had any problems using it as I did AP flour.
>
> >> koko
> >> --
>
> >> There is no love more sincere than the love of food
> >> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> >> updated 09/23
>
> >Koko,
> >If I remember right, the flour you *just made the lasagna from was KA
> >unbleached all-purpose. I thought it looked very dark, your no-egg
> >pasta dough was almost butterscotch colored. My unbleached flour isn't
> >that dark!
> >Lynn in Fargo
>
> I used the KA unbleached white whole wheat flour for the pasta. The
> second photo in the series shows the bag of flour I used. It's the one
> that says make a well in the flour and add the water.
> The white sauce, that I haven't posted yet was made with KA whole
> wheat.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 09/23

Ok! Thanks for the clarification.
Lynn in Fargo
mortally afraid of baking with yeast and anything that has to be
rolled out thin