Half White/Half Whole Wheat Flour

[Celadon]

I'm wondering if any of you have changed over your flour to a half white flour/half whole wheat flour combination? I use this combination a lot for recipes (replacing half of the white flour with whole wheat flour), but so far keep the flours separate. I'm thinking about switching over to the half and half combination for all purposes and just storing it already combined. If there are those who do this, have you found you like this arrangement? Are there particular items for which you only use the one flour?

[funnybone]

I've never combined the flours, but I guess it is a good idea if you always use them together. I don't always like whole wheat in certain types of recipes myself. Correct me if I am wrong, but I always thought that whole wheat flour had a shorter shelf life, so it would "expire" before the white flour. Another alternative is to combine several cups of each, rather than an entire bag of flour and just keep mixing them as you need more.

Have you tried the white whole wheat flour? You could use that as an alternative to your recipes and then you would only need to buy one type. Just a thought.

[funnybone]

King Arthur 100% White WHOLE WHEAT
http://ww2.kingarthurflour.com/images/catalogue/3311.jpg


Milled from hard white winter wheat, a new variety of wheat lacking the bitter compounds (phenolic acid) of red wheat.
Includes 100% of the bran and germ of the wheat berry.
Lighter color and sweeter flavor than that of traditional whole wheat.

Substitute for all-purpose flour in any cookie, brownie, muffin or quickbread recipe to add nutrition to desserts and snacks.
Coarsely ground, containing visible flecks of bran and germ.

How it performs:
Imagine all the nutrients of whole wheat flour without its strong flavor. This sweet, golden-hued flour fills the dual role of great nutrition and great taste. Use it in place of traditional whole wheat for lighter color and sweeter flavor. Or, substitute 100% White Whole Wheat flour for all-purpose flour in any cookie, quickbread, or brownie recipe; (the audience won't suspect a thing).

[reneeinnorthwes]

100% white whole wheat flour.. wow.. I didn't even know it existed. from what funnybone posted it sounds like it has many of the same benefits of 'traditional' whole wheat flour. I need to start looking for this product.

Regarding mixing the doughs - my husband is a huge pizza fan. We make them at home to help make it a bit healthier ( I can monitor the fat that goes in and can pile on the veggies). To help make it healthier I put whole wheat flour in the dough. I still use some white or else the dough would be too heavy but it is at least a step in the right direction.

[Celadon]

Good point about the shelf life, Funnybone. Anyone have any experience with that? Also, I too hadn't heard of the white whole wheat flour; I wonder how it stands up in cookies and pastries.

[HealthyinMN]

Originally posted by Celadon
Good point about the shelf life, Funnybone. Anyone have any experience with that? Also, I too hadn't heard of the white whole wheat flour; I wonder how it stands up in cookies and pastries.

I always keep my flour in the freezer so I havent come across any issues.

[Jollyjo]

About keeping your flour in your freezer - do you let it come to room temperature before you use it or do you just use it cold?

[valchemist]

I store WW flour and WW pastry flour in the freezer and use it cold.