Sarah

June 20, 2008 at 10:57am

Wow! Gorgeous! I like your ingenious rolling and slicing method. Would it work to substitute part whole wheat flour? How much would you start with? When you try a new recipe and want to try some whole wheat in it, a good rule of thumb is to start with a 50/50 ratio, white to whole wheat. If you like the results, increase the amount of whole wheat in your next batch. For those who are sensitive to whole wheat and it's slightly bitter flavor, white whole wheat is a good option. Happy Baking! MaryJane @ The Baker's Hotline
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