PJ Hamel, post author

October 17, 2013 at 2:32pm

Cindy, I'd start with 50/50, to see how you like the substitution. Add an additional tablespoon of water or milk to the dough, and let it rest for 10 minutes or so before kneading, to allow the whole wheat time to absorb the liquid. If you like the 50/50 substitution, you can increase the amount of white wheat flour next time out. Sound like a plan? PJH
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.