Whole wheat flour is a healthy alternative to refined one and more and more people are changing habits to protect their health. Since it has a different texture and taste than the white flour we are used to, many recommend making a gradual transition to slowly adapt to the new characteristics. If you feel the need to tone down the intense taste of whole wheat flour, you can use a liquid ingredient, such as orange juice, or sift it to incorporate more air and create lighter batters and doughs.
Steps
Part 1 of 3: Adjust the Quantities
Step 1. Use 175g of wholemeal flour for every 240g of white flour to maintain the correct proportions of the recipes
Whole wheat flour is denser and heavier than refining. To get baked goods with a texture similar to what you used to make with white flour, you'll need to reduce the quantities.
Many baked goods, including biscuits, cakes, muffins and yeast-free rolls, are also tasty when they are made with wholemeal flour instead of plain "00" flour
Step 2. Add an extra dose of liquid when using whole wheat flour to make your baked goods
Compared to the white one, it absorbs humidity more slowly, therefore it is advisable to create a softer dough, adding more water or more liquid than normal, to prevent the final product from becoming too dry.
- You can try using milk or buttermilk as an extra liquid ingredient.
- For example, you can try adding two teaspoons (10ml) of additional liquid to every 240g of whole wheat flour.
- Since wholemeal flour absorbs liquids more slowly, it produces stickier doughs than those made with white flour.
Step 3. Start by using only one part of whole wheat flour
You can use a third or half to replace the "00" one. If you have never used it before, it is best to start by replacing only a part of the white flour to give your taste buds time to get used to the new flavor and different texture.
Once you get used to the new characteristics of your baked goods, you can try using a higher percentage of whole wheat flour, unless you are making bread
Step 4. Use a maximum of 50% whole wheat flour to make bread
Bread needs to rise to be soft and tasty. If you want to make sure it rises properly, don't completely substitute wholemeal flour for white flour. Use a percentage that does not exceed 50%.
For example, if the recipe you are following tells you to use 500g of white flour, halve the dose and use 250g of whole wheat flour and 250g of "00" flour
Part 2 of 3: Incorporating Additional Ingredients
Step 1. Use 30-45ml of orange juice to offset the bitter taste of whole wheat flour
Wholemeal flour has a more intense flavor than the classic one and for some it can be a little bitter. By replacing a small portion (2-3 tablespoons) of the water or milk provided by the recipe with a sweet-tasting liquid, such as orange juice, you will obtain baked goods with a more balanced taste.
Orange juice is sweet and high in natural sugars, so it will offset the bitter taste of whole wheat flour
Step 2. Use wheat gluten to promote leavening
Generally bread made with wholemeal flour is less soft and light than that prepared with white flour, but you can correct this defect by adding wheat gluten to facilitate the work of the yeast. Add a tablespoon of gluten powder for every 500-700g of whole wheat flour.
Wheat gluten is on sale in stores specializing in organic and natural foods
Step 3. Try using wholemeal white flour to make baked goods with a softer texture and a more delicate taste
Cakes or muffins made with wholemeal flour are more compact and dry than normal. To avoid this, you can try using the so-called wholemeal white flour.
Wholemeal white flour is obtained by grinding a type of soft and light-colored wheat, which has a more delicate taste than that normally used
Part 3 of 3: Making the Most of Whole Wheat Flour
Step 1. Sift the flour a couple of times to incorporate air
You can use a real sieve or more simply you can spread it a little at a time with the spoon inside the bowl that contains the other ingredients. By incorporating air into the flour in this way you will obtain a slightly less dense dough.
Step 2. Let the dough rest for 25 minutes before kneading if you used whole wheat flour
If you are preparing bread or another baked product that needs to be kneaded and / or left to rise, let it rest for about half an hour before starting to work it again to help activate the gluten and thus promote leavening.
Generally, doughs prepared with wholemeal flour require a longer leavening time
Step 3. Store wholemeal flour in an airtight container to keep it fresh
You can keep it in the pantry for a short time, roughly 1 to 3 months. If you want it to last longer, put it in the freezer, but even then try to consume it within six months at the most or it will spoil.
