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Karen MacInerney
 
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Default "White Wheat" vs. plain old "Whole Wheat"

I read something a while back that said white whole wheat (as opposed
to the normal red wheat) is supposed to be far less 'bitter' tasting in
baked goods. I've tried it a couple of times, but I'm not sure I can
tell the difference. Perhaps it's because I cut it with regular flour
to ensure that someone in the house actually eats whatever I'm making.

Is it just me, or is this just another marketing ploy? I think I tried
the King Arthur brand, by the way...

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

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Chris
 
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Default "White Wheat" vs. plain old "Whole Wheat"


"Karen MacInerney" > wrote in message
ups.com...
>I read something a while back that said white whole wheat (as opposed
> to the normal red wheat) is supposed to be far less 'bitter' tasting in
> baked goods. I've tried it a couple of times, but I'm not sure I can
> tell the difference. Perhaps it's because I cut it with regular flour
> to ensure that someone in the house actually eats whatever I'm making.
>
> Is it just me, or is this just another marketing ploy? I think I tried
> the King Arthur brand, by the way...


I love white whole wheat flour. I can definitely tell the difference
between white whole wheat and regular whole wheat; things I make come out
softer and more mild tasting. There's still a difference between white
flour and white whole wheat, but in most things, I can use half or more
white whole wheat and the family will eat it. Some recipes, like waffles
and sweet potato muffins, I'm using only the white whole wheat these days.

Chris


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