Adjust Your Baking for Whole Wheat Flour Like a True Flourist


Red Fife 1

Yep, you read the headline right. There is such a thing as a flourist. It is someone who concentrates mainly on the experimentation of baking with fresh flour and who has the affinity for the discovery of heritage grains and the craft of baking.

Most of our grandmothers and ancestors used whatever flour was milled near their homes. Back in the day there wasn’t the talk about gluten-free, whole wheat, non-GMO and organic. Flour was flour. Now, the home baker has to cipher through all this lingo to decide what is the best for their family.

Many times, the conclusion is that the better choice is whole wheat flour. Whole wheat naturally has the level of fiber found in wheat whereas white flour has had most of the fiber removed during processing. This is because the entire wheat kernels are ground into a powder for whole wheat flour whereas during the processing of white flour, the bran and germ, the nutrient-rich parts of the wheat kernel are removed.

Thus, whole wheat flour is more nutritional than its white counterpart. It is rich in nutrients such as vitamins B-1, B-3, B-5, riboflavin, folate, protein and fiber.

Considerations for Using Whole Wheat Flour in Recipes

With this said, even though whole wheat is superior in nutrition, most times it cannot be substituted just cup for cup for white all-purpose flour. If it is, there will definitely be some noticeable differences in texture and taste in the finished product. However, all is not lost, it just takes a little trial and error to make the switch to whole wheat a smooth transition.

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