The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

white whole wheat VS whole wheat

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tonia.g.white's picture
tonia.g.white

white whole wheat VS whole wheat

I found a recipe I would like to try for whole wheat pizza dough, but I just noticed it calls for WHITE whole wheat.  I understand the differences between the two (I believe), but can I substitute whole wheat in place of white whole wheat or will that mess up the chemistry of the baking process?  Should I add/take away something else to compensate? (It also calls for vital wheat gluten).


If you couldn't tell, I'm fairly new to baking.  I do appreciate any handy tips!

clazar123's picture
clazar123

I use both types of whole wheat.They behave the same way in a recipe so you shouldn't have to change anything.But taste-wise, they are very different.


I grind my own red whole wheat and it smells and tastes like new mown grass when I grind and bake with it-at least to me. I have some breads that just taste better with the red wheat.


I also grind white whole wheat.It just smells starchy to me and tastes exactly like that-bland. The color is just a genetic color difference-like hair color. To me, white whole wheat has absolutely no flavor. I find I have to work to get good flavor in a loaf-use a pre-ferment,an overnight retard,other flours (red,kamut or spelt) or additives (like cinnamon or raisins).


If you like the flavor of red WW, you will like the flavor of the pizza crust better.


An added note: The best thing you can do for any WW recipe is to rest the dough for about 30 minutes after the initial mix to allow the bran bits in the flour to absorb some water.It takes a long time. So when you are done mixing the dough, it should feel a little more tacky-,even sticky, in comparison to using white AP flour.But by the end of the rest, it should be a pretty nice consistency.Then it won't become crumbly.

tonia.g.white's picture
tonia.g.white

Wow!  Thanks for the hasty response!  I actually love the taste of wheat and always have, so I feel confident now that I've read your post.  I will follow your advice about giving time for the bran bits to take in water, fantastic! 


Thanks! 


I will try to reply to this and let you know how it comes out.  It won't be for a few days, but I will try to remember.  :)

chollie's picture
chollie

I've used both brown and white whole wheat flour.  For me, the brown WW has more taste and makes a more traditional  looking loaf.  Since I live alone and my freezer space is limited (and because I like to bake and experiment), I bake one loaf at a time. Start the night before with 1 cup AP white flour  mixed into 1 cup water and 1/8 tsp yeast; cover and let sit overnight.  Next day add 2 cups brown ww flour, 2 tsp yeast, 1-1/2 tsp salt, 1 Tbs each oil and honey; begin to mix;  add ca. 1/2 cup more water if needed.  Cover and allow to rest ca. 1/2 hour.  Separately, mix 1/2 cup toasted wheat cereal (e.g. Wheatena or other similar grain product) with 1/2 cup water; cook 1 minute on high in microwave, allow to cool to room temp.  Add and mix to sticky dough;  add more ww flour if needed to handle;  turn out onto floured board, knead/fold with help of a bench scraper if necessary.  Let rise ca. 45 min to double;  form into a loaf, let rise at room temp ca. 45 min (or better if in the refrigerator for a slow rise ca. two hours).  Meanwhile, heat oven minimum 1/2 hour to 425º.  Put risen loaf into oven, turn temp down to 375º, bake 45 to 55 minutes.


     This greats site,  The Fresh Loaf,  emphasizes  technique, accuracy, different types, but also innovation.  As one of seven kids at home, my mother made 6 loaves of white bread a couple of times a week and we loved it.  Sometimes she used some of the dough to fry into doughnuts or  make small dinner rolls.  I think of those days so many decades ago and encouraged by The Fresh Loaf,  indulge myself by baking my own bread.

chollie


 


 

tonia.g.white's picture
tonia.g.white

Thanks for all of the advice!


My dough worked well in form, but taste was so-so.  I need to experiment with the proper time to add garlic, basil or something of the sort without messing with the process.