What are the rules for subbing and swapping different types of flour in baking?
What are the rules for subbing and swapping different types of flour in baking — white wheat, whole wheat, 80% whole wheat… Is the ratio 1:1 or slightly different (specifically when using 80% instead of white in a baking recipe)?
—S.R.
I don’t think I can do this topic justice in this forum, but I’ll do my best! Here are a few thoughts for starters.
When using 80% whole wheat, it can be subbed 1:1 for white flour, and generally white whole wheat can also be subbed 1:1. If you’re using 100% whole wheat in a yeast dough, for every cup of whole wheat flour subbed, increase the liquid by 2 teaspoons. Also, once you’ve mixed the dough but before kneading, let it rest for 30 minutes. This gives the flour the time it needs to absorb the liquid fully, yielding a softer dough, which should rise as high as one made with white flour.
In bread and rolls (without added flavors), the whole wheat flavor can be quite strong. If your family doesn’t love the taste of whole wheat, make sure your flour is as fresh as possible. Older flour can become bitter and lose its delicious nutty flavor. I store all flour in the freezer to avoid this.
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