Thursday, September 23, 2010

Wheat Flour Follow-Up

In response to my Grinding Wheat post, we got a comment from Ms. Cami:

"Gosh, that kinda sounds fun! Now is hard white and hard red both whole wheat flours? Or is hard white flour like all-purpose flour? Confused!"

Great Question Cami!  First off, it was kind of fun to grind the wheat and make something tasty from my efforts.  It reminded me of the story of the little red hen except I did receive help when asked.  I asked my husband to help count the cups of flour because I tried counting myself twice but I kept forgetting where I was at. But I digress...

Each kernel of wheat is made up of three parts: bran, endosperm, and germ.  The flours that I ground were BOTH whole wheat flour because the whole kernel of wheat was used.  The All-Purpose Flour you buy at our stores or online, are made from the endosperm part of the kernel and are typically made from Hard Red Wheat.

I hope that clears up the confusion. 

Happy Eating!


Brian~Cami~Rian said...

Thanks for clearing things up! I need to use more whole wheat flours. Is it kosher to just substitute whole wheat flours where all-purpose flour is called for, or do a half and half thing?

Cookin' Cousins said...

Whatever you want you can do! Some people recommend when switching over to using whole wheat flour to start off by using half white flour and half whole wheat flour and then eventually going to whole wheat flour.