The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White whole wheat vs whole wheat beginners question

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bobku's picture
bobku

White whole wheat vs whole wheat beginners question

i have seen some recipies calling for white whole wheat flour and whole wheat flour . What is the difference? I thought there was white flour and whole wheat flour what exactly is white whole wheat flour and can I get it in a regular supermarket or is it a special item

Yippee's picture
Yippee

http://www.usatoday.com/news/health/2005-03-16-white-wheat_x.htm


I've used it (KAF) in making wheat bread.  It's lighter in color and more fine, not as gritty as traditional wheat flour.


You can find it in the flour section of major grocery stores.

bobku's picture
bobku

Does it have the same health benifits as whole wheat or is it more like white flour in that respect

summerbaker's picture
summerbaker

Thanks for providing the link.  The explanation was concise and cleared up a few things for me, such as why white whole wheat tastes differently from red whole wheat.  I knew that they were both whole grains but not much beyond that.


Summer

bobku's picture
bobku

Sorry, that link answered my question

PaddyL's picture
PaddyL

Supposedly tastes like white flour with all the benefits of whole wheat.  It's simply a different strain of whole wheat, without the bitter taste, and can be used cup for cup in place of whole wheat flour.  I would still use part white flour when making bread, though.

Yippee's picture
Yippee

It's not completely without the bitter taste. There's still a hint of bitterness, especially when making 100% whole wheat bread. That's why I've been making 70% whole wheat instead, which I found the bitterness was covered up without losing the nuttiness in flavor.

SylviaH's picture
SylviaH

I will use KA Organic White Wheat or the Arrowhead Mills Organic Pastry flour in my baking of Coffee cakes/Sweet breads. My husband especially loves my muffins made with fresh fruit and either one of these flours.


Sylvia

Johnbbq's picture
Johnbbq

There is also a difference in the milling process.   Wheat Montana has an almost white whole wheat flour called Prairie Gold.   It is ground with a hammer mill instead of a grinding method.   It is a high protein, high fiber, sweet flour that many bakers use exclusively in all their baking.   The company grows their own wheat to a higher standard than the Organic Law and it is a marvelous and healthy product.


 

LLM777's picture
LLM777

Yes, I have used their grains for years and have been very pleased. Prairie Gold is what I use along with their spelt and a few other grains.


Would highly recommend.

Yerffej's picture
Yerffej

Wheat Montana does not grow organically and their products do not meet organic standards.  Wheat Montana uses chemical fertilizers and if you are concerned about organic food or your health with regard to chemical fertilizers then you should look beyond this company.


I learned this by going to Wheat Montana and asking them.


Jeff

Johnbbq's picture
Johnbbq

Jeff, What did they tell you?   Be specific.


Remember that Organic standards are minimums that are required by law.


There is no magic in just Organic.  Many firms exceed those 'standards' and many use them as an excuse for selling marginal products at higher prices than regular food products.


 


 

Yerffej's picture
Yerffej

They told me that they are not organic and that they use chemical fertilizers.


Jeff

Johnbbq's picture
Johnbbq

Jeff


I have just posted a long piece about Wheat Montana.   Please read it.   You need to learn about food quality and standards.