"Janet Bostwick" > wrote in
on Sep Sun 2009
10:07 am

>
> "cshenk" > wrote in message
> ...
>> "PickyJaz" wrote
>>
>>> Oops, I forgot to ask my question. Does anyone know if there will
>>> be any recipe adjustment needed in the things I've only made with
>>> white if I choose to use the 100% whole wheat?
>>
>> Yes, but it depends on what you are making with it. Rule of thumb
>> for breads will be you won't get as much rise although adjustments
>> can be made. (there's even a thread on this right now in
>> alt.bread.recipes). snip
>
> I just put 'whole wheat flour substitution for white flour' in my
> search engine bar and came up with a dozen or more hits on the
> Internet. I only looked at the first link and there seemed to be some
> good hints beyond what we might express here. These hints were geared
> mostly to regular baking -- cookies, quick breads, but yeast bread
> suggestions were available as well. I suggest the OP check the 'Net
> for more help. Janet
>
>
>

Effectively sift more(2 or 3 times) and add a tad more liquid.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante