Wildflower
Nov 13th, 2006, 01:43 AM
I like to bake using whole wheat flour, and have had pretty good results.
Generally, I use whole wheat pastry flour. It makes things light and flaky and basically not too different from white flour, although it does seem to taste a little bit like graham crackers.
if i make cookies/muffins with whole wheat pastry flour, they come out tasting and looking great (not dense, chewy, etc like regular whole wheat flour can make baked goods).
However, i noticed when i make cakes with whole wheat pastry four, they seem a little crumbly. Not that bad, but they tend to fall apart a lot when trying to eat them.
So, i was wondering if i could add some wheat gluten back in, in order to keep them together a little better, but maintain the taste/consistency of pastry flour.
any ideas, or any tips from others on baking with whole wheat flour?
Generally, I use whole wheat pastry flour. It makes things light and flaky and basically not too different from white flour, although it does seem to taste a little bit like graham crackers.
if i make cookies/muffins with whole wheat pastry flour, they come out tasting and looking great (not dense, chewy, etc like regular whole wheat flour can make baked goods).
However, i noticed when i make cakes with whole wheat pastry four, they seem a little crumbly. Not that bad, but they tend to fall apart a lot when trying to eat them.
So, i was wondering if i could add some wheat gluten back in, in order to keep them together a little better, but maintain the taste/consistency of pastry flour.
any ideas, or any tips from others on baking with whole wheat flour?