Wholewheat in recipes

Posted by raincatcher (872 days ago)

How do I adapt a cake/muffin/pancake/cookie/bread recipes to using wholewheat flour?

(I am based in Hong Kong)

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Posted by Ruth at Clifford (871 days ago)

I use the same recipe, but don't sift the flour or you will end up with a sifter with bran in it.

cheers from Ruth

(I am based in Guangzhou)

Posted by raincatcher (870 days ago)

Thanks! How about lifting agents like baking powder? Should I add more since wholewheat is heavier than white flour?

(I am based in Hong Kong)

Posted by Ruth at Clifford (870 days ago)

I never do. It might change the taste.

The texture is more coarse with ww flour, of course, but it's so much better nutrition.
If you want, you can just add some wheat germ to your regular flour if you don't care about the bran.

cheers from Ruth

(I am based in Guangzhou)