Wednesday, March 3, 2010
2 Tbs. active dry yeast
Some notes on whole wheat flour:
Whole wheat flour has traditionally been ground from hard RED wheat berries(shown on the left). Its flavor is robust, but it can be a little heavy by itself for baked goods. When I bake with regular whole wheat flour, I usually use half regular white all-purpose flour and half whole wheat.
White whole wheat flour is the same as traditional whole wheat, except that the wheat berry itself is lighter in color and flavor (shown on the right). Nutritionally it is identical, but you will find that using it will make your baked goods lighter and softer in texture than with traditional whole wheat flour.