What is the measure to substitute whole wheat flour for white flour?

There's no one-to-one substitution for whole wheat flour in baking. Here's why and how to adjust:

Why Whole Wheat Needs More Attention:

* Higher Gluten Content: Whole wheat flour has more gluten, which can make baked goods dense and tough.

* Lower Starch Content: The bran in whole wheat flour absorbs more liquid, leading to dry and crumbly results if you don't adjust the recipe.

* Strong Flavor: Whole wheat flour has a distinctive flavor that may overpower some recipes.

How to Substitute:

* Start Small: Replace 25% of the white flour with whole wheat flour initially.

* Adjust Liquid: Increase the liquid by 1-2 tablespoons for every cup of whole wheat flour you substitute.

* Add Leavening: You may need to add a bit more baking powder or baking soda to compensate for the lower gluten content.

* Experiment: Don't be afraid to try different ratios and techniques until you find what works best for your recipe and taste preferences.

Tips for Success:

* Choose a Good Quality Flour: Use freshly-ground whole wheat flour for the best flavor and results.

* Use a High-Gluten Flour: This will help create a more elastic dough.

* Mix Thoroughly: Be sure to mix the ingredients well to prevent a grainy texture.

* Consider Adding a Fat: A tablespoon of butter or oil can help improve texture and richness.

Specific Examples:

* Bread: You can typically substitute up to 50% of the white flour with whole wheat.

* Cakes: Start with 25% whole wheat flour and increase gradually.

* Muffins: Whole wheat flour is a good substitute for white flour, but you may need to adjust the liquid and leavening.

Remember: Whole wheat flour can be more challenging to work with, but the added nutrition and flavor are worth the effort. Experiment, be patient, and you'll find the perfect recipe for your whole wheat creations!