nmr82

March 18, 2013 at 6:49pm

Can this be made with white whole wheat flour? I would only substitute in half whole wheat for the flour in this recipe and increasing the liquids slightly. To be specific, I'd use whole wheat in the sponge (WW flour is ideal for yeast activity with all the nutrients it contains!) and then use 2.5 cups WW flour and 2.5 cups AP flour in the dough, adding 2 tablespoons of extra liquid to keep the dough tacky and supple. Kim@KAF
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