Baking dork question here....I'm pretty green at this whole baking gig. I have a recipe I want to make, in this case for biscuits, that calls for mostly AP flour, and a marginal amount of whole-wheat four, which I don't have, I want to sub out the WW with AP. Do I just use it at a 1 to 1 ratio (i.e, recipe says 1/4C WW, do I replace with 1/4C AP....or?
And how about in breads? I have a few bread recipes that also call for whole wheat flour, which, due to limited storage space and VERY infrequent use, I'd prefer not to stock. Is the replacement in breads also 1 to 1, or.....
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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