tag:blogger.com,1999:blog-8788409150160375216.post961384717180237579..comments2023-10-05T04:44:06.355-07:00Comments on Brooklyn Girls Cooking: Technique: Substituting Whole-Wheat Flour in Baked Goods (Without Making Them Suck)KittyTaurushttp://www.blogger.com/profile/06914548244705488015noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8788409150160375216.post-89365756104264133072010-10-20T18:17:21.465-07:002010-10-20T18:17:21.465-07:00I've had good results too using whole wheat pa...I've had good results too using whole wheat pastry flour as a substitute for all purpose white. It's definitely at Whole Foods. <br />Another great experiment is Corn -Flour- substituted for all or just half of Corn Meal in corn bread. I don't like the gritty texture of Corn Meal.genabeanhttps://www.blogger.com/profile/04536172775959055641noreply@blogger.comtag:blogger.com,1999:blog-8788409150160375216.post-67654685457486647402010-10-19T23:33:32.446-07:002010-10-19T23:33:32.446-07:00Thanks Theresa! I haven't worked w/WWPF but I&...Thanks Theresa! I haven't worked w/WWPF but I'm excited to give it a try. They don't carry it @ my Met Foods of course but I assume Whole Foods & the like would?KittyTaurushttps://www.blogger.com/profile/06914548244705488015noreply@blogger.comtag:blogger.com,1999:blog-8788409150160375216.post-85779240746127551372010-10-18T18:58:20.649-07:002010-10-18T18:58:20.649-07:00If you want to substitute at a healthier ratio, it...If you want to substitute at a healthier ratio, it's worth seeking out "whole wheat pastry flour." It's made from soft spring wheat berries (not the hard winter variety), so it's soft and fluffy like cake flour and still 100% whole grain. Even if you substitute all of the AP for WWPF, your results will be tender, with a lovely crumb, heartier yes, but in a good way! Not at all worthy of hockey puck or doorstep status.theresanoreply@blogger.com