Flour questions - different kinds

6 years ago

last modified: 6 years ago

I was given some baking supplies by someone who was moving and didn't want to pack it. Most is straightforward, but I know everyone has different brand preferences.
One is White Lily all purpose flour (bleached). This says something about Southern cooking on the label. "The light baking flour".Is there anything in particular I should know about this flour? Or just use it wherever I would use my regular (unbleached) all purpose?
The other is Bob's Red Mill stone ground whole wheat. I normally DON'T use whole wheat: I believe that is NOT simply substituted for white flour. I don't make yeast breads or pancakes, so that's out.
Thanks for your advice.
And doesn't whole wheat need to be refrigerated?

Featured Answer

Deb Zilch

6 years ago

hi. you can try half whole, and half processed flour together, say for pancakes. eat one and change if needed. yum.

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Comments (6)

linnea56 (zone 5b Chicago)
Original Author
6 years ago
I couldn't find the cooking forum, so didn't know where else to put my questions.
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Deb Zilch
6 years ago
my organics are liked more by bugs - I will refrigerate sometimes..
linnea56 (zone 5b Chicago) thanked Deb Zilch
Shannon_WI
6 years ago
You mentioned you could not find the cooking forum. Here it is: https://www.gardenweb.com/discussions/cooking
linnea56 (zone 5b Chicago) thanked Shannon_WI
linnea56 (zone 5b Chicago)
Original Author
6 years ago
When I was posting, the Cooking Forum was not on the list. Even though it's one of "my topics".

I'll have to see if I can add it to the question. I just tried copying and pasting it, but that didn't work.

I'm using Houzz on my phone, as I can no longer post questions or comment using my computer. Yet another weird Houzz quirk.
mama goose_gw zn6OH
6 years ago
last modified: 6 years ago
linnea! It's nice to see your name again. You can use both flours in quick breads. I made banana applesauce muffins with mostly WW flour, recently. I usually use no more than half, but I was on the phone and distracted and had about 3/4 WW before I realized what I was doing. I left it as it was because my crew will eat anything with sugar. The muffins were really good, and I don't think anyone noticed the extra WW. Sometimes I throw in a handful of wheat germ, but I figured I had enough that time. I keep WW flour refrigerated.