Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Switching white flour out for whole wheat?

I have a pizza dough recipe that calls for white flour, but I was wanting to switch it out for whole wheat flour. It is just the same amount of flour or is there a conversion that I would need to use between the two?

Answer Question

Asked by LokisMama at 8:52 AM on May. 4, 2010 in Food & Drink

Level 12 (764 Credits)
Answers (6)
  • nah its the same thing. i do it all the time.

    Answer by fefe87 at 8:53 AM on May. 4, 2010

  • Ditto what PP said

    Answer by oldermomof5 at 8:57 AM on May. 4, 2010

  • The dough will be much heavier because the whole wheat has less gluten than white flour, but it should be OK. I use half and half. I have also used whole wheat withsmall amount of soy flour added which adds protein and makes the dough smoother.

    Answer by mikesmom65270 at 10:38 AM on May. 4, 2010

  • the dough will be both more dense and tougher to work with but it equates the careful not to overwork the dough as it makes it even tougher I want pizza. ;)

    Answer by Bearsjen at 10:47 AM on May. 4, 2010

  • Whole wheat does not rise as well as white flour, either

    Answer by GMMOLLY at 4:17 PM on May. 4, 2010

  • Whole wheat pastry flour is softer than regular whole wheat. You may want to use 1/3-1/2 white flour...

    Answer by rkoloms at 9:47 PM on May. 4, 2010

Join CafeMom now to contribute your answer and become part of our community. It's free and takes just a minute.