22.2.10

Wheat vs. White

Wheat. White. Wheat. White. Wheat...OK, I've been thinking about how to make my cookies and other baked items healthier so I bought a two pound bag of whole wheat flour.

And it's been sitting in my cupboard for about three weeks now with nary a use to be found. Or rather I have yet to feel inspired enough to use my whole wheat flour (not to mention a lot of the recipes I've researched, breads aside, have not been inspiring). Then I got to thinking - maybe it wasn't lack of inspiration, but rather a fear of the unknown. I admit, I am a fan of simple tried and true recipes and my recent foray into the realm of french pastry had me more than a little frustrated. But this year I am going to be adventurous with my baking! So whole wheat flour will be used in the very near future!

With the help of the inter webs, I have reassured myself that substituting whole wheat for white flour shouldn't be a problem.

According to a neat How-To on eHow.com:

1) Each flour can be substituted for the other, part per part. I.e. 1 cup of whole wheat can be used for 1 cup of white.

2) One must sift whole wheat flour so as to avoid a denser than normal product. Aeration is good.

3) In order to avoid a dryer product (because it'll happen apparently), you need to slightly increase your wet ingredients or shorten your baking time by a few minutes.

4) Fold instead of mix - you want your liquid to just absorb, not become a gluey mess.

I think that's simple enough, right? Well, let's see if the cookies I make tonight are proof positive that 4-steps to substitution works.

Stay tuned...
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