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 food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
I've always heard 1/3 WW to 2/3 AP is the best ratio.
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.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)