tag:blogger.com,1999:blog-5031390004828498457.post2108140078651854054..comments2023-08-08T08:40:24.066-04:00Comments on Nittany Inspirations: Foodie Friday - Advise PleaseKaren at Nittany Inspirationshttp://www.blogger.com/profile/08789043947926863264noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5031390004828498457.post-65388146579582234362009-09-26T20:48:49.222-04:002009-09-26T20:48:49.222-04:00I just took a cooking class (see my post late Augu...I just took a cooking class (see my post late August) and I asked about subing WW flour and the teacher said use 2/3 white and 1/3 WW. I have not tried it myself on any recipes yet. I hope this helps you.<br />JoyceJoycehttps://www.blogger.com/profile/14023307609205834495noreply@blogger.comtag:blogger.com,1999:blog-5031390004828498457.post-73219600530018113282009-09-25T16:49:27.315-04:002009-09-25T16:49:27.315-04:00I was going to recommend using a blend of flours b...I was going to recommend using a blend of flours but see that others have already given you that advice. Hope it helps. I know that even whole wheat bread recipes are part whole wheat, part white.Becky K.https://www.blogger.com/profile/10531485758141842829noreply@blogger.comtag:blogger.com,1999:blog-5031390004828498457.post-50512774115980556352009-09-25T15:18:37.550-04:002009-09-25T15:18:37.550-04:00Try some whole wheat pastry flour (made from soft ...Try some whole wheat pastry flour (made from soft wheat instead of the higher gluten hard wheats). It makes a realy difference in things like scones, biscuits, cookies, etc...where you DO NOT want to develop gluten. Hope that helps :)<br /><br />Blessings,<br />Gail<br /><br />P.S. I LOVE scones :)Anonymoushttps://www.blogger.com/profile/09253567615198041943noreply@blogger.comtag:blogger.com,1999:blog-5031390004828498457.post-4431498957145922262009-09-25T14:05:14.807-04:002009-09-25T14:05:14.807-04:00Whole wheat flour doesn't have enough gluten s...Whole wheat flour doesn't have enough gluten so you need to add AP flour or bread flour. I prefer bread flour, cause it has a higher gluten level than AP flour. So try using 1 cup of whole wheat and 1 cup of bread flour. Hope this helps and happy cooking. GeriAnonymoushttps://www.blogger.com/profile/16028205120104082393noreply@blogger.comtag:blogger.com,1999:blog-5031390004828498457.post-3319553649831926192009-09-25T13:11:22.757-04:002009-09-25T13:11:22.757-04:00First try replacing half the white flour with whol...First try replacing half the white flour with whole wheat flour and see what happens. Take care and have a great day.Mary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.com