Sorry, but I just do not consider a loaf that has double the amount of white flour as whole wheat to be a "whole wheat baguette". I have no problem making baguettes out of 100% King Arthur white whole wheat and sometimes even put in half regular whole wheat bread flour as well. I add extra wheat gluten to help things out. On a side note, I've also personally noticed that I taste NO difference in wheat bread that has orange juice added and bread that doesn't. No one in my family can discern the difference either, even when I use 100% whole wheat. I love to see things like this though! Please keep up with the whole wheat recipes! Kimberly, the loaf is 50% whole wheat - 2 1/4 cups whole wheat, 2 1/4 cups bread flour. No, it's not 100% - I found that most people identified the texture and flavor as being more baguette-like by cutting the ww with bread flour, so that's the path I took. I'm glad you have a 100% ww baguette recipe you like - when you have a winner, stick with it! As for the OJ - some people can taste a difference (usually at the back of their tongue, with the absence of that somewhat tannic "bite"); some people can't. Again, do what you like best. Thanks for connecting here, and we'll definitely keep the whole-grain recipes coming - we'll be focusing on them more this year than we have recently, so stay tuned... PJH

• Reply