Sentences with phrase «of white wheat flour»

The night before preparing the walnut swirl bread, mix 75g of white wheat flour, 75 g of water and 1 tablespoon of your active sourdough starter.

Mix 100 g of white wheat flour, 100 g of water, and 1 tablespoon or your base starter.

Sourdough starter 75 g white wheat flour 75 g water 1 tablespoon of mother sourdough starter Dough 400 g of white wheat flour 290 g water at 30 °C / 86 °F (72.5 % hydration of the dough) 8 g salt 150 g sourdough starter from above

Mix 75 g of white wheat flour, 75 g of water, and 1 heaping tablespoon of your base sourdough starter.

Maybe the lightness of the white wheat flour could be the key in getting the wheat based versions of this bread to rise?

Not exact matches

I use organic stone - ground whole - wheat in this bread along with a bit of unbleached white bread flour.

Also, can any flour be used (regular white flour, whole wheat flour) instead of spelt flour?

In the end, it was a hit here, but not a big hit, and people began asking if there was any of the Wheat Montana Natural White and Rocky Mountain Milling Artisan Flour combination ciabatta left.

And of course, freshly milled whole wheat flour using soft white berries.

Be sure to make minor adjustments based on our modern understanding of nutrition; for example, many Beef Bourguignon recipes call for using wheat flour as a thickener, which I omitted (although I sometimes use white rice flour instead).

It is whole wheat flour, but it is produced like white pastry flour (minus the bleaching and sifting out of bran and germ).

I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch.

I also used a combination of white and spelt flours, and second time around white and whole wheat.

Instead of white bread, mix a cup of whole wheat flour with 2 cups of plain flour, or add rye.

Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash from my freezer, and used 1 1/4 cups white whole wheat and 3/4 cup ap flour.

I actually followed the recipe this time (with the exception of a white whole wheat and whole wheat flour mix)... YUM!

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white flour.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

It is akin to using whole wheat flour instead of white all purpose flour.

I did substitute one cup of the flour with white whole wheat flour and they still came out wonderful.

I love this recipe but I usually use local raw honey instead of brown suger, it is healther and makes it so moist and whole wheat flour instead of white.

I used 1 c. white flour, 1/2 cup wheat bran, a handful of oats just for kicks, and about 2/3 cup.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

Add the whole wheat flour, and 1 cup white flour and stir to form a dough that pulls away from the sides of the bowl.

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

Oh, and I used whole wheat white instead of all purpose flour.

The type of flour is actually pretty important in breads like this one, so if you try baking this again I would use whole wheat pastry flour or white whole wheat flour (all - purpose flour will make the bread too moist, as you found!)

If you are measuring by volume, put a tablespoon of whole wheat or rye flour in each measuring cup, then fill them with white flour.

Our final version has just 1 1/2 tablespoons of butter (instead of the original 7 tablespoons), lots of whole wheat flour, and just 3/4 cup of white chocolate chips (instead of the original whopping 2 cups — and it's still PLENTY!).

«Natural s» Wheat ® 100 % Genuine Stoneground Whole White Wheat Flour is brought to bakers by a cooperative of farmer / members through our trademarked process, Identity Assured ®.

(By the term «white flour,» we are referring to whole wheat that has undergone 60 % extraction during milling such that 40 % of the original grain — mostly the bran and germ portion — has been removed during milling.

Both King Arthur Flour and Eagle Mills are widely distributed sources of whole white wheat flour in bags, sold in retail stores to home bakers.

With white whole - wheat flour and yogurt, this was a somewhat lightened version of the usual banana loaf.

I will admit, I changed the recipe slightly — I used whole milk, and chopped up some 72 % dark chocolate instead of the chips, and I used white whole wheat flour.

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Made a few substitutions: white ap flour instead of whole wheat, silken tofu instead of yogurt, lactaid instead of almond milk and I doubled the recipe.

Do you happen to know if this recipe would work using a mixture of white and wheat flour or all wheat flour?

Bob's polenta, half cup white whole wheat flour, half cup all purpose white and half cup whole wheat pastry flour (influence of 101 cookbooks and having quite a bit of this flour that I have to use up).

I used Bob's Red Mill polenta and a mixture of whole wheat pastry flour and white whole wheat flour, brown sugar instead of white, and threw in the rind of one lemon that was hanging around.

I had purchased a lot of white whole wheat flour to replace the use of white flour.

Instead of all purpose flour, I used a mix of whole wheat white flour and toasted wheat germ, and added the baking soda, baking powder, and salt.

3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too

Yet sadly, wheat germ is the part that is left out of white flour thanks to all the processing.

As always, I replaced all purpose flour with a combination of whole wheat white flour and wheat germ.

I made a couple of changes that make it a much more body friendly treat, exchanging half of the white flour for whole wheat pastry flour and decreasing the sugar by using apple juice to help sweeten the filling.

I did tweak the dough part of the recipe, and used 1 1 / cups of white flour and 1 1/2 cups of whole wheat flour.

For this one, I bumped the overall proportion of whole grain flour up to about 75 % by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well.

Can you substitute whole wheat flour instead of all white bread flour?