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Recipe(tried): Using whole wheat flour instead of white flour

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ELAINE:
Good morning. Elaine, generaly you can substitute one for the other, however in your case the hydration will need to be increased...more water, W.W. flour requires more water than white flour to develope the gluten strands. Also Elaine if you are using partial W.W. flour & you combine it with white flour, you need to hydrate the W.W. flour at least 4 hours to overnite. Why, because the GLUTEN strands in the W.W. flour are very sharp & they will cut 7 DAMAGE the gluten strands of the white flour.
Remember Elaine, if you do this, measure out the water because this amount you must account for in your overall hydration it becomes part & parcel of the recipe. Oh yes Elaine, use warm water.
Good luck & enjoy the rest of the day young lady.

~CHEF DUNASK.
MsgID: 0221113
Shared by: CASS/LAS VEGAS
In reply to: ISO: Smart Balance
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Smart Balance
  Elaine -- Denver, Colorado
2 Recipe(tried): Using whole wheat flour instead of white flour
  CASS/LAS VEGAS
3 re: Smart Balance in baking
  Janet/MO
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