How would I maximize the use of Whole Wheat flour over regular flour when baking? ~ Hudi Wenger
I am able to substitute 25% of white flour with whole wheat without any adverse effects. When I get at 50%, the whole wheat will change the texture of the dessert and you may have to add more liquid to compensate for dryness, such as another egg white, or a tablespoon or more of the primary liquid in the recipe. I experiment with this question all the time and came up with a great Pumpkin Bread as a healthier version of my Pumpkin Cake in The Kosher Baker. View the Recipe here! ~ Paula Shoyer of Paula’s Pastry
