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re: Yongeman
It is "white" because that is the genetic strain of wheat. The commonly used wheat is "red", which is much more bitter and grainy than the white.
Furthermore, the white has all the health benefits of the red. What is really important to me, though, is that the white has a higher percentage of gluten in it than the red. With red, you can only make 60% whole wheat dough unless you add liquid gluten. With the white, you can make 100% whole wheat dough at home without having to add gluten.
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I sometimes buy the King Arthur brand, and it definitely says "white whole wheat" on the package.
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re: Mila
Whole Foods or a co-op. Full disclosure: I work for Whole Foods Market. I actually live in Minneapolis, but helped to open the Toronto store. You also may be able to find it at Wild Oats. Here's the "where to buy" from the King Arthur website: http://www.kingarthurflour.com/flour/...
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