Author Topic: Mixing KA Bread Flour & Whole Wheat  (Read 3277 times)

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Offline LeeB

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Mixing KA Bread Flour & Whole Wheat
« on: February 02, 2005, 01:44:34 PM »
I usually use KA bread flour when making pizza but would like to add some whole wheat flour as well to make it a bit healthier.  Any ideas as to what type of ratio to use so that it is not too much wheat and doesn't taste like cardboard?  I was thinking 2/3 KA flour to 1/3 wheat, does that sound about right?????


Offline duckjob

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Re: Mixing KA Bread Flour & Whole Wheat
« Reply #1 on: February 02, 2005, 02:09:19 PM »
you should be alright. A lot fo the "wheat" dough recipes I have seen have been mixes of white and wheat flour, usually around 2:1 ratio of wheat to white. I however made an all wheat crust for the same reasons you did, and it actually turned out quite good.

http://www.duckjob.net/pizza/wheatbbqchicken.jpeg

Offline LeeB

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Re: Mixing KA Bread Flour & Whole Wheat
« Reply #2 on: February 02, 2005, 03:38:10 PM »
Wow that pizza looks great !  Now is that with just wheat or at a 2:1 ratio you listed above.  I just have this idea that if I use more wheat flour then bread flour it's not going to have that great of a taste.

Offline duckjob

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Re: Mixing KA Bread Flour & Whole Wheat
« Reply #3 on: February 03, 2005, 01:06:04 AM »
That was an all wheat recipe. Its definately a different tast from regular dough, and little different to work with, but I enjoyed it as did the people i shared it with. The only thing I would have changed about the pizza would be to add just a little more bbq sauce. Odd thing was I thought the pizza actually tasted better cold the next day.  I might try mixing in some regular flour next time, just to see what happens. Here is a link to the all wheat recipe though.

http://www.wolfgangpuck.com/recipedetail.php?Alias=RE_WP3087