Originally Posted by SizzlininIN
They sound good Tex! I've never used wheat flour before.....anything special I should look for when buying it?
I just use whole wheat at home myself, but when I was working in a bakery I used mostly white flour or something that they called whole wheat
, I'm still laughing.
The whole wheat in a quick bread or non-yeasted muffin recipe or whatever - you can use pastry flower in most of these recepes that don't require yeast - the only remarkable difference, that I noted, is that they will take more liquid, generally and they will more than likely be grainer in texture. (I should qualify this last statement because I grind my own flour, commercial flour may not be noticably textured)
I say this because more than likely one don't really know what it is they are selling you when they say whole grain flour. Most of the time they separate all the elements (bran, gluten, endosperm) in the milling process. The seperation is done with fans and filters (sieves). The fans blow the finely milled flour particules up in the air and because of their weight the different elements seperate.
Once this is done then they have to put it all back together. They may, from time to time, add more gluten. The flour is also ground so fine that it sometimes acts as much like white flour as anything else (i.e. more elastic).
I guess that's about it. Did I leave anything out?