I read something a while back that said white whole wheat (as opposed to the normal red wheat) is supposed to be far less 'bitter' tasting in baked goods. I've tried it a couple of times, but I'm not sure I can tell the difference. Perhaps it's because I cut it with regular flour to ensure that someone in the house actually eats whatever I'm making.
Is it just me, or is this just another marketing ploy? I think I tried the King Arthur brand, by the way...
Karen MacInerney Kitchen experimenter, family chauffeur, and culinary mystery author www.karenmacinerney.com
"Karen MacInerney" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I read something a while back that said white whole wheat (as opposed to the normal red wheat) is supposed to be far less 'bitter' tasting in baked goods. I've tried it a couple of times, but I'm not sure I can tell the difference. Perhaps it's because I cut it with regular flour to ensure that someone in the house actually eats whatever I'm making.
Is it just me, or is this just another marketing ploy? I think I tried the King Arthur brand, by the way...
I love white whole wheat flour. I can definitely tell the difference between white whole wheat and regular whole wheat; things I make come out softer and more mild tasting. There's still a difference between white flour and white whole wheat, but in most things, I can use half or more white whole wheat and the family will eat it. Some recipes, like waffles and sweet potato muffins, I'm using only the white whole wheat these days.
