Guide to Whole-Grain BAKING
When I first started baking with whole grains, my endeavors were limited to replacing some portion of white flour with whole-wheat flour—the easiest introductory step into whole-grain baking. Now I bake almost exclusively with whole-grain flours and use a much wider variety of grains. I don’t expect these to be standins for white flour. Instead, I tailor recipes to their individual personalities. Following are some of the time-tested tips I’ve discovered.
1: Replace White Flour With Whole Wheat
When your aim is to make standard white-flour recipes healthier, the easiest place to start is by substituting whole-wheat flour. Begin your experiments by swapping about a quarter of the white flour with whole-wheat flour, then gradually increase the ratio with each successful recipe.
2: Keep Bitterness at Bay
If someone in your family is finicky about whole wheat because they say they can
