Whole wheat pastry flour is great.

I do it all the time. My main flour is Bob's Red Mill Whole Wheat Pastry Flour. It can substitute 100% in most recipes.

What is white whole wheat?

I use white whole wheat flour for everything. The only refined flour I use is all-purpose einkorn flour, from the non-hybridized wheat. I sometimes cut in a little of this for baked goods or pancakes. Whole wheat pastry flour is great. King Arthur Flour is an excellent brand.

I use whole wheat flour all the time in baking. As others say, use a bit less. Agreed: King Arthur white whole wheat is very light and mild tasting.

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.

Anonymous wrote:Get white whole wheat flour. It has a much lighter taste.

This. King Arthur brand is usually available in most grocery stores.

I use white whole wheat exclusively--don't need to do half ww and half white if you use white whole wheat. I use it for cookies and quick breads, biscuits, etc. I DO still use only white flour for pie crusts. If you are doing a yeast bread, the white whole wheat will work fine, but using a recipe for a whole wheat bread, not just as a straight substitution for a recipe written for white flour.

Get white whole wheat flour. It has a much lighter taste.

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?

I use it in cookies, muffins, and pancakes. You just need to use less and sift it in with regular flour. So if it calls for 2 cups of flour you can use 1 cup wheat and 1 cup regular. If you're now starting out I would recommend 3/4 to 1 just to get used to the taste of it, so you would do 1.5 cups regular flour and 0.5 cups whole wheat flour.

Is this a terrible idea? If it matters, this would be for cookies. Is there any way to make whole wheat flour work for baking, or is it an "avoid at all costs" kind of thing?