BAKING TIPS • Refrain from baking with cold water or flour. • When making a yeast dough, let the dough rise until the size has doubled, even if an hour hasn’t passed. Allowing the dough to over-rise will damage the dough properties.
WHITE WHEAT FLOUR White whole wheat flour is crafted using the entire wheat kernels of a wheat variety that has a lighter color. The flour is cold-milled using a unique milling process which ensures the flour remains extremely high-rising and easy to work with while baking. This enables you to benefit from the full range of nutritional value of whole wheat flour, while retaining the high-rising qualities of flour in yeast doughs.
WHOLE GRAIN SUBSTITUTION TIPS
Choose White Whole Wheat Flour for beautiful, healthy, and weight-loss boosting challah.
• When switching white flour to whole wheat flour in a cookie, muffin, or pancake recipe, you can simply substitute one to one. • In yeast doughs, it is a good idea to add an extra 2 teaspoons of liquid per cup of whole wheat flour. • Whole wheat doughs should be left to rest for around 15-20 minutes before beginning to work with it. This will allow the flour to absorb the moisture from the dough or batter, rather than absorbing moisture while baking which will dry out your end product. • Check the date on your bag to ensure you are buying fresh whole grain flour, because it has a shorter shelf life.
WELLSPRING / AV 5783
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