Sylvie

July 14, 2008 at 10:29pm

Would I be able to substitute white whole wheat flour? If not 100%, what percentage would still retain the chew factor? Thanks! Hi Sylvie, White whole wheat would be great in this recipe; especially with the long rest time, which is perfered when using whole grains. I would jump right in and use 100%, but then I'm a sink or swim kind of person. If you just want to get your feet wet then half whole wheat and half all purpose would be a good option too. Have fun! Jessica @ the bakers hotline.
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