Whole Wheat Berries

Converting Recipes to Whole Wheat

Whole Wheat BerriesI prefer to use only whole wheat flour for baking and cooking. In fact, that’s the only flour in our house these days. Recently, I was working on a new muffin recipe. The original recipe called for a mixture of whole wheat flour and all-purpose flour. In the past, I’ve tried just subbing the whole wheat flour, but my results weren’t always pretty. I wound up with muffin-shaped bricks. Dense. Dry. Edible, but not fun to eat.

So I did some research and testing on baking with whole wheat flour. Here’s what I found:

  1. You have to increase the liquid, just a bit. For example, I increased it by about 25 %. It’s easy. If the recipe calls for 1 cup of liquid, you will need to add another 1/4 cup. So the total liquid would be one and 1/4 cup.
  2. You need to double your leavening. This will be either your baking powder or baking soda. Just add twice as much.
  3. Mix the ingredients well. Many muffin & quick bread recipes say to mix only slightly. I’ve found that whole wheat flour requires a little more mixing.

Have you tried this? Did it work for you? If not, contact me. I’m happy to help with the conversion.

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