August 25, 2015 - 8:37pm
Rurning white to whole wheat
Hi, My wife bought a huge package of refined white flour, and I don't eat bread or muffins with refined flour. So to each cup of the white flour, I added 2 tablespoons of each wheat bran and wheat germ. The result tasted Ok to me, but I have not found any "recipe" for converting white to whole wheat. The results seem pretty good, but what do I know. Although I come from a family of bakers, even my muffins collapse in the oven. I have even started to add wheat germ and bran to whole wheat, but it takes a ton of leavening agents to avoid total collapse. Does anyone have a good reference for the proper proportions. I wrote some flour companies and their advice was to buy whole wheat.
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mostly because you don't know the extraction rate of the white flour you have.
Unless it's very fine pastry flour then a good starting point might be to assume at 70% extraction - so 30% of the stuff taken out is bran and wheatgerm - with (I think) something like 3% of that being wheatgerm).
So at 30% extraction, 1Kg of wholemeal flour will contain 700g of white, 9g germ and 291g bran, so use that as a starting point to mix in reverse - ie. 700g white, 290g bran and 10g wheatgerm...
Good luck..
-Gordon