July 9, 2015 - 2:46pm
Choosing a white whole wheat flour
Sorry if this has been asked before, just point me to the thread if it has. I am looking to buy white whole wheat flour for bread and pasta and was wondering if different brands could affect the overall outcome (in taste). i don't mind ordering online but would like to know what people use. I am looking for a light flavor.
Thanks
Share
I'm quite happy with King Arthur White Whole Wheat flour.
I suspect that there's that much variety when it comes to white whole wheat, I mean the grain is all pretty much the same. So just choose the grind that you like or simply buy the freshest bag you find on the shelf.
How can you get white whole wheat? Whole wheat would imply the whole of the wheat and its brown not white.
If you're after white wheat bread flour, then I use Shipton Mill No.4 and for extra flavour & texture I add in 20% of their stoneground wholemeal.
-Gordon
I had the very same question a while ago. Apparently it exists. It's not "white" because the bran has been removed. It is white because it is a specially bred variety of wheat. An Albino Wheat.
http://wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq
.. learn something new every day department:
So it's Ultragrain® http://www.ultragrain.com/
Think I'll stick to plain old wheat...
-Gordon
you might also want to look for Wheat Montana's Prairie Gold flour. It is a whole wheat flour milled from white wheat. Protein content is around 14%, with very strong gluten. Not sure how it would work in pasta but it makes good bread.
Paul
Thanks I have been looking at them.
What's the grind like?
Much like a typical AP or bread flour. No big chunks of bran as in Hodgson Mills flour, say.
Paul
That's exactly the kind I avoid - I much prefer having flakes of bran as in Gold Medal.