King Arthur All-Natural White Whole Wheat Flour

[John39840]

http://www.kingarthurflour.com/shop/detail.jsp?id=3311

Seems to be an extremely popular item that is literally flying off of King Arthur's virtual shelves ; the flour itself is currently on backorder until the middle of December.

Does anyone have experience using white wheat flour to make pizza dough, or using it as an addition to regular white flour? White whole wheat flour would make a great addition to the diet of pizza lovers who also suffer from high cholesterol, or from blood sugar problems. It's also has a fairly high protein level of 13%.

[deb415611]

Pizza is on my list of things to try with it.   I do replace some of the white flour in cookies, brownies & bread with it.  I recently made gingerbread that was 100% white whole wheat (recipe from KA Whole Grain Baking) and you couldn't tell that it was whole wheat. 

I really like this flour - my family does not really care for whole wheat but I can sub some of this and they don't even know. 

It is available in some regular stores.  I can get it at Price Chopper in CT. 

[enchant]

I can get it at my local supermarket.

I tried it, primarily because my wife is a big fan of whole wheat.  It made an ok pizza, but compared with traditional high-gluten flour, it wasn't that good.  She liked it.  You might find that it's great.  As for me, I'm a purist.  My philosophy is that if you're going to eat healthy, don't eat pizza.  I'd rather eat perfect pizza less often, rather than "healthy" pizza that I don't like more often.

Mixing it half & half with regular flour DID help substantially.

[charbo]

I’ve been making pizza with 100% KA WWW for over a year.  Recommend a little VWG, high hydration, an autolyse, and a little extra mixing/kneading. 

We’ve also successfully used this flour for cookies, coffee cake, and biscuits.

cb

[mivler]

John,

I did some baking with KA WWW a few years ago when I was spending most of my free time making breads. I found that the longer it fermented the worse it tasted. I thought it added an off flavor to bread. Breads that were made with a natural starter which had to rise for most of a day were not edible (in my opinion), even when I replaced used only a small portion of the flour with WWW. Bread with a lot of IDY and a short rise didn't taste too good but not nearly as bad. At the time I posted a question on the King Arthur forum and there were others who agreed with my opinion (although obviously not everyone).

I decided that if I was going to work hard to make the best bread I could make, I was not willing to sacrifice flavor to try to make healthier bread.

By the way, I do enjoy whole wheat, but this does not taste anything like red whole wheat. White whole wheat is a totally different grain than the regular whole-wheat flour. If you do use it you will probably want to add some vital wheat gluten.

Michael