Whole Wheat Flour Question

[TMB]

OK guys and gals, put on your thinking caps....

If I'm using wholoe wheat flour for pizza crust or bread do I need to cut it with white flour?   My father made bread and he cut whole wheat 50/50 with white flour but I dodn't know if you really needed to or not?

[Pam Gould]

You don't need to but may want to..the whole wheat flour is heavy..like rye flour..so cutting it lightens it up. Try King Arthur flours 00 pizza flour, very nice.

[TMB]

You don't need to but may want to..the whole wheat flour is heavy..like rye flour..so cutting it lightens it up. Try King Arthur flours 00 pizza flour, very nice.

Thanks Pam, but looking to add a little to my lower carb recipes for flavor and texture.  I know it will addd carbs but trying new things and thinking I can add just a little and get good results.

VWG has stepped up the texture for sure but thinking of new things to try 

[Pam Gould]

You don't need to but may want to..the whole wheat flour is heavy..like rye flour..so cutting it lightens it up. Try King Arthur flours 00 pizza flour, very nice.

Thanks Pam, but looking to add a little to my lower carb recipes for flavor and texture.  I know it will addd carbs but trying new things and thinking I can add just a little and get good results.

VWG has stepped up the texture for sure but thinking of new things to try 

Then go for it..it also adds a little flavor whish is nice...☆´¯`•.¸¸. ི♥ྀ.

[Smokin Soon]

In bread it's way to dense, but in a really thin pizza crust you might get away with it.

[akruckus]

I cut whole wheat flour with white flour.  WW flour absorbs so much liquid you need a pretty loose dough to get any rise in bread at least. 

In general, when you add VWG do you get more elasticity, I think that would help greatly if you keep it all WW

[TMB]

Well this is going to be fun either way         I'm going to do different dough using many different recipes trying for low carb yet trying to get the texture and flavor of real bread.  I know this is looking for the Holy Grail but hey I'm up for the challenge 

Should start this weekend if all goes well

[Pam Gould]

Lot of variables..let us know..and keep good records...☆´¯`•.¸¸. ི♥ྀ.

[TMB]

Lot of variables..let us know..and keep good records...☆´¯`•.¸¸. ི♥ྀ.

Oh i will can't wait to get started!

[TentHunteR]

Tommy, if you want a similar texture to the whole wheat, without adding any net carbs, then try adding just a little flax seed meal and/or ground chia seed. I like the addition of both. The ground chia seed adds some nuttiness just like whole wheat would.

[Pam Gould]

Tommy, if you want a similar texture to the whole wheat, without adding any net carbs, then try adding just a little flax seed meal and/or ground chia seed. I like the addition of both. The ground chia seed adds some nuttiness just like whole wheat would.

I really like all these alternatives...☆´¯`•.¸¸. ི♥ྀ.

[DWard51]

Before my wife retired, she was the head bread maker (as in yeast dough) at the local school system.  One of the Obama changes to the dietary program for school lunches was to go from the classic yeast lunchroom rolls to a whole wheat roll.  The kids and staff hated it.  The classic rolls were prized and there were never left overs, but the students would not touch the wheat ones and tossed 80% of them in the trash (so much for the statistics of school nutrition - food served is counted, not the food actually eaten, but I'm wavering off my point here).   The staff being the renegade lunch ladies they were ended up making a blended white/wheat roll that worked well.  They had to continue to order the wheat flour or the "lunch menu nazi's" in purchasing would know they were not in compliance, but once they found the right ratio of white flour to use, all was well.....

I think this is the same thing you father figured out, just for a different reason.