Even tho my body is really LOOOOOVIINNNNN the fruit and veggies more so than ever these days, I'm uber excited to make a cake.. or something cake like. I just want to know, whats the difference in baking when you use Whole Wheat Flour instead of regular white flour . I'm grateful for your help and advice , expert vegan bakers ( and eaters too ;) )
I agree with Beth lots of different flours to try. ie: spelt, blue corn, kamut is cool, oat flour, kasha, 9 grain, Brown rice flour, etc.
I make pizza on Sunday nights. the recipe I've had the most success with is 4cups white 2 cups whole wheat -- we like it a lot. When we've made it with 50 50 it tends to be a little chewy. I've done things like 3 cups white, 1 cup blue corn, 2cups WW Like Erin says, I think the density of whatever your making changes with the amount of WW used. More wheat mean more dense. Sometimes you need a little more water when mixing the other flours but other than that no problems.
All WW doesn't make a very good pizza.
BTW, one of the first machines we bought was a Champion juicer with a grinding attachment for 160$, We buy the grains and grind them with the juicer/grider works great - It paid for itself because buying whole grains are a lot cheaper than already ground grains, we do our own wheat berries, etc keeps longer, better quality baked goods. Ever made Blue corn tortillas? yummy!
I'd really suggest you get Colleen Patrick-Goudreau's book "The Joy of Vegan Baking" saved our life, especially just starting out. Hope this helps.
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