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Reply to "Using whole wheat flour in baking?"
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[quote=Anonymous]I do it all the time, but as PP has mentioned, I usually split it half and half with regular flour. There are some things that require a little more tinkering (for example, I need to adjust the amount of liquid added if making whole wheat pie crust) but most cookies, muffins, etc. work out just fine. I also won't use whole wheat flour for everything -- i.e. a light and fluffy cake doesn't need to be whole wheat, but why not with something like oatmeal raisin cookies?[/quote]
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