ET

August 18, 2013 at 11:00pm

What would I do if I want to adapt these recipes to use with soft white wheat flour? If you're talking about low-protein whole wheat pastry flour - you'd use a bit less liquid, as a start, and don't try the substitution with the sandwich bread. But these are written for higher-protein, hard whole wheat flour, so I'd expect you'll probably get different results with many of the recipes. In other words - give it a try, but no guarantees of success. PJH
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