I have a question about the recipe "English Muffins" from Christina Tosi. I'd like to make a whole-wheat version. If I swap in one cup of whole-wheat flour for one cup of the bread flour should I make any other adjustments?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Never mind! I found whole-wheat bread flour and will give that a shot.
Nancy is a trusted home cook.
essbee - hope the ww bread flour worked. for futures, you may want to use 7/8 cup ww flour to replace 1c white or all purpose flour in a recipe. The ww creates a denser crumb, and reducing the amount helps create a moist end-product (cake or bread). Other thing you may need is to add a little more liquid (water or juice but not milk) to get the batter texture needed in the original.