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Reply to "Using whole wheat flour in baking?"
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[quote=Anonymous]I use it all the time. I found that the WW pastry flour is lighter and a good substitute for white flour. When I make banana bread I either use all white whole wheat, or 3/4 WW/1/4 white flour. When it's cookies I do more like a 50/50 mix or wheat and white. I don't think I've made a cake recently but would probably do white for that, maybe WW pastry flour.[/quote]
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