Question brought to mind by txfarmer's question on the Tartine WW bread
I have been wondering about the difference between white whole wheat flour and white flour. I have been looking at some interesting bread recipes in The Village Baker and Joe Ortiz's recipe calls for white flour or all purpose flour. I am interested in what alterations I would need to make to use white whole wheat flour in these recipes as opposed to using white flour and if the two terms are interchangeable. I can see the differences between using red wheat whole wheat flour and white wheat whole wheat flour; they are rather substantial. It is when you get to the white wheat whole wheat flour and the white flour that I am a little lost as to what the differences would be.