Vermin8
Cook
How interchangeable are the two? I've noticed a lot of whole wheat bread recipes include some ap or bread flour. Is there an advantage? Can you substitute one for the other one for one?
The issue is that whole wheat flour has less gluten than either of the others.
To me, whole wheat flour is for whole wheat bread. I wouldn't try substituting it in most recipes, and never in cakes and pastries.
Actually, whole wheat flour has more gluten. But the wheat germ breaks things up and makes it more difficult for the gluten strands to develop, so the flour under-performs compared to flours with equivalent levels of gluten.
To me, whole wheat flour is for whole wheat bread. I wouldn't try substituting it in most recipes, and never in cakes and pastries.
I've added gluten to whole wheat flour and turned out a
much more lighter loaf then with the flour alone.
Does the germ also act on the added gluten - making the
strands harder to develop?
Wheat germ has never been implicated in shredding stands of gluten during the bread making process.....wheat bran has. Even that problem can be mitigated by using the sponge method, to soften the bran. The only ingredient to cause me any trouble with harming the developing gluten is cinnamon.
What I find most important in working with whole wheat flour is learning to work with one variety/cultivar of wheat. I do not like to change the whole wheat flour I work with because the learning curve is more than I want to go through. Next important is learning to work with the bread machine. I find I can consistently turn out well risen, tightly structured, easily sliceable including thinly slicing bread, with a bread machine....don't understand why, maybe the change in yeast used, maybe the machine is better at kneading. I used to add wheat gluten to every loaf because the recipe developed with a former bread machine called for it. My current bread machine recipe does not use wheat gluten nor does it need it. The recipe for whole wheat bread has 3 different sizes of loaves, but only the extra large loaf performs well for me. The large and medium sized loaves do not turn out to my satisfaction.
Would you be willing to post your recipe (or share it via PM) for the large loaf here so others can try it? Also, can you give the specific brand of WW flour that you are using? Is it available in grocery stores or do you have to get it online? Sorry for all the questions, but curious minds would like to achieve the same level of success you are having.
Thanks in advance.
FG
The issue is that whole wheat flour has less gluten than either of the others. As a result, breads, etc have trouble rising properly. You can make WW breads with no other flour but I believe you have to add gluten separately.
How interchangeable are the two? I've noticed a lot of whole wheat bread recipes include some ap or bread flour. Is there an advantage? Can you substitute one for the other one for one?