For example, if I wanted to do it with Merrill's yummy cookie recipe from earlier this week. I had a cookie with WW flour recently and it was yum so I am interested in trying it out.
Cathy is a trusted source on Pickling/Preserving.
I've always heard 1/3 WW to 2/3 AP is the best ratio.
Mrs. Larkin is a trusted source on Baking.
When I want to make whole grain cookies, I substitute equal amounts of King Arthur white whole wheat flour. It's ground finer than most regular whole wheat flour, so results will be similar to AP flour when making cookies.
I also do a straight switch if using white whole wheat or whole wheat pastry flour. For great, great whole grain baking, if you haven't already, check out Kim Boyce's Good to the Grain.
Please enter a valid email address.
Well played. You deserve a cookie.
How to use all those different products
Cuckoo for coconuts.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.