White Whole Wheat is NOT a mix of white and whole wheat flour. It is 100% whole wheat flour made from hard white winter wheat. In America the whole wheat four we usually see is made from a red wheat that grows well in the American heartland, thus the dark brown color of "traditional" whole wheat. White whole wheat flour is natually much lighter in color, being off white or a light tan color.
White whole wheat provides many of the cooking benefits of white flour and many of the nutritional benefits of traditional whole wheat. The texture is a bit more course than white flour which give a slightly rustic character that is great for biscuts, pies and coblers
Here are some cooking tips for using white whole wheat flour
- The moisture content is lower than in most other flours so you may have to slightly increast the amount of liquid in your recipes.
- Yeast grows more vigorously in white whole wheat than in traditional whole wheat. This is no need to add yeast nutrient when making breads.
- As mentioned above, the texture is more course than with white flour. This makes it unsuitable for croissants and other fine pastry but you can use it for many things where you would normally use only white flour.