Wheat Flour

A note on the different flours I have in the recipes.

The goal is to use all whole grain flours. But there are different options for texture, color, and flavor.

Whole wheat flour: This is the basic whole wheat flour that we are all familiar with. It can be used in the yeast bread recipes, and other baked goods except for those requiring a lighter texture, like cake. Milled from red wheat berries, it can be ground to different textures, but it is the densest and heartiest flour.

White wheat flour: This is a whole wheat flour that has been milled from white wheat berries, ground to a finer texture and lighter flavor and color. This can basically be used to replace whole wheat flour in any instance, according to your desires. It's a softer coffee than red wheat for pastries. Sometimes I will specify white wheat flour in the recipe, if the book description specifies that the bread is white, but you can use it basically whenever you want.

Whole wheat pastry flour: Similar to the white wheat flour, it has a lighter texture and flavor. This has less gluten than regular whole wheat flour, so should not be used for yeast bread. This is used mostly in cake and pastry recipes to obtain a texture and flavor similar to using all-purpose white flour.

Other flours: In non-bread, non-pastry recipes that call for flour for the sake of making gravy or thickening soup or anything like that, it doesn't really matter what kind of flour you use. For simplicity I put whole wheat flour in the recipe, but you can use the other kinds, or even non-wheat flours like corn meal.