Cookaholics Bulletin Board

Does anyone use white whole wheat flour in baking? If so, what have you baked with it, and what percentage do you use, ie, half white whole wheat and half all purpose flour, etc?

I use it in breads, but not in cakes. I think JB uses it in more applications than I. Typically, I'll use half WWW and half AP. Has served me pretty well, but it really, really depends on the application.

Amy

Like Amy, I typically use half and half, but only in bread and pizza dough
Ilene

I use it in breads, biscuits, and cookies, mostly. I have not tried it in cakes, but I've used it successfully in quick breads and muffins. I usually start by replacing half of my AP flour with WWW. With cookies, I often just use 100% WWW unless the color will really suffer. WWW tends to bake up slightly greyish. In some breads, I use more WWW - say, 1 part white to 2 parts WWW. I usually use bread flour, rather than AP, in those recipes, for the extra gluten.

I've used it Darcie's awesome pancakes (replaced half the AP with WWW), and in my coffee cake I use half AP and half WWW. For the CI yeasted waffles I do around half and half. In the NKB I've used it up to half the AP flour (but tend to use bread flour for the other half so the gluten isn't as impacted), and the same in pizza. I wasn't a fan of roux for mac and cheese made with WWW.
Love this stuff and we can't get it in Canada but thankfully I can stock up when over the border. We have a newish flour here called Nutrigrain which is similar (I think) but I've never used it.

I also go Half and Half with AP.

Thanks, everyone.