Has anyone used white, whole wheat flour? What are your thoughts?

[Arkansas Granny]

My daughter wants to start baking bread and has asked me to help. We made some whole wheat bread over the weekend that turned out great. Great texture, wonderful taste and it looked beautiful, too. However, my son in law doesn't like whole wheat bread. I have seen white whole wheat flour at the King Arthur website and thought that it might be a good alternative and he might like it. Any suggestions?

[GoCubsGo]

1. I love it. I no longer buy regular all-purpose flour.

White whole wheat bakes up just like a-p. One can't tell that it is whole wheat flour. King Arthur's white whole wheat flour is great stuff. If you can't find it locally, look for Eagle Mills "Ultragrain", which is the same thing. Kroger's store brand also has white whole wheat, and it's very good, too. I think Gold Medal might also have its own version now.

[Arkansas Granny]

3. Are there any tips or tricks to using it or does it bake up like regular a-p? We're going to try it

when it arrives (she has ordered some from King Arthur since we didn't find any locally), but this is a new product for us.

[GoCubsGo]

5. It bakes up pretty much like regular a-p.

At least, that has been my experience. For bread, it probably wouldn't hurt to add some vital wheat gluten, depending on the recipe. For French bread, I use the recipe in "The Joy of Cooking", which calls for a-p. I don't use the wheat gluten there, and it comes out just fine with the white whole wheat flour.

[Warpy]

7. You might find you'll need to use a whisker less of it in breads

because the bran is still there to absorb extra water, it' just been powdered instead of left in flakes the way standard milling does.

I tried it when it first came out, found out I missed the texture of regular whole wheat. Some of us are weird like that.

I can see it mostly for use in thing like pasta, quick breads and pastries, where regular whole wheat flour gets really weird. That's how I used it up. I loved it for that.

[Viva_La_Revolution]

2. should be really good for noodles and crusts

give it a shot with the bread, they say it's great. I prefer the heartier red wheat myself, but it could be useful for weaning people off bleached white

[Phentex]

4. I just bought some but haven't used it yet...

I had trouble with the KA Whole Wheat for some reason but maybe it was my recipe. I had better luck with some Kroger Whole Wheat and some made by Gold Medal. Now I'm just going to experiment around.

[Gormy Cuss]

6. White whole wheat has worked well for me every time when substituting for "whole wheat" recipes.

The typical wheat flours we use are ground from red wheat. The white whole wheat is ground from white wheat which has a lighter flavor and texture than red wheat.

I've used the KA white whole wheat since the first time I saw the product in their catalog. I don't like the other KA whole wheat flour. It has an off texture in breads. I'm a big fan of most KA flours, but I don't like the other KA whole wheat flour. It produces an off texture in breads. The white whole wheat is great.

[Arkansas Granny]

8. Thanks to all for the info and tips.

We're going to play around with it and see what we come up with. My daughter is determined to start eating healthier and baking her own bread is part of her plan. I'm no expert, but I used to bake bread pretty regularly when she was still at home, so she has enlisted my help.

[surrealAmerican]

9. I like it ...

... especially from King Arthur or Bob's Red Mill, but for bread I use about 1/3 "bread flour" and 2/3 white whole wheat and I add a little extra gluten.