620119 Fri May 15 10:32:37 -0700 2009 9 31 Home Cooking 0 4686893 I love to cook but am not a baker. I've been trying to branch out. But when I look at a recipe, it says one thing, then I go to the store and there are a myriad of types of flour. and they rarely match what the recipe says! So... can someone help me on all the differences in the flours you see at the store? What should I bake with? Is there a healthier alternative to standard white flour that will taste the same? Thanks. Fri May 15 10:32:37 -0700 2009 10308 Tom P 1 4686936 Go to Amazon and read the free excerpt page from "Cookwise" by Shirley O. Corriher, which explains the differences. King Arthur makes "White Whole Wheat" flour that is 100% whole wheat, with its health benefits, but does not have the strong taste of regular whole wheat. It can be used instead of all-purpose white flour in simple baked goods...bars, cookies, muffins, sheet cakes - and of course in bread. King Arthur's website has lots of info and recipes for various flours. Fri May 15 10:44:47 -0700 2009 4686893 159317 greygarious 2 4686948 Better yet - buy the book. It's very informative and helpful for very many other things. And if you want to pursue baking, her book Bakewise is also excellent. Fri May 15 10:47:44 -0700 2009 4686936 155034 alwayscooking 3 4687025 The book won the James Beard award this year. Fri May 15 11:12:18 -0700 2009 4686948 283259 SQHD 3 4687655 The books have been discussed on CH before, with recommendations for both. I have Cookwise and was going to order Bakewise until I read the critical Amazon reviews, which said it duplicates the info in Cookwise (there were also gripes about the layout). I'll have to look at Bwise in a bookstore but if I were to have only one, it would be the wider-encompassing Cookwise. Do love Shirley! If I had a magic lamp, one of my 3 wishes would be that she and Jacques Pepin would collaborate on a cookbook and show. Is that 2 wishes? Fri May 15 14:25:30 -0700 2009 4686948 159317 greygarious 4 4687993 Our local library had both, if you want to check it out before buying it. Fri May 15 16:43:21 -0700 2009 4687655 39874 chowser 2 4687631 Forgot the all-important caveat for any whole wheat flour: KEEP IT COLD!!! Glass or non-breathing plastic container in the fridge or better yet, freezer. Doesn't need to warm up before using, but it will go rancid if left at room temp for a long time, even in the package or an impermeable container. Fri May 15 14:19:13 -0700 2009 4686936 159317 greygarious 1 4686954 Tom - I'm trying to be better at baking too - love the King Arthur website, have ordered from it before. Think I'll take grey's rec on the white whole wheat. I've had so many baking failures in the past that my resolution this year was to conquer my fear of flour! Fri May 15 10:49:24 -0700 2009 4686893 253735 bayoucook 1 4687071 White whole wheat is on whole grain option; whole wheat pastry flour is another. WW pastry flour is a finer grind, somewhat akin to unbleached all purpose, with a slightly lower protein content than regular whole wheat. It works well for quick breads, muffins, and such things. Arrowhead Mills brand is widely available. Fri May 15 11:23:48 -0700 2009 4686893 10074 Caitlin McGrath 1 4688937 TomP, do you have a lot of time to do some in-depth reading about flour? If you do, then get yourself comfortable, and curl up with your computer monitor to read this: http://www.theartisan.net/Flour_Suite_Frameset.htm Sat May 16 05:54:33 -0700 2009 4686893 278068 Politeness