Hi all, I just read that whole wheat pastry flour is made from ground soft grain wheat and NOT from the hard wheat berries that are used to make whole wheat flour. Also read that the WW pastry flour is equal in nutritient content to WW regular flour. Sooooo,I was hoping that it'd be safe to mix this more nutritious flour w/ white flour in H's recipes on a 50:50 basis. What do ya'll think?
-------------------- Many years of C-IBS and pain too for past 2 years-
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Would it be safe to mix 50:50 whole wheat flour w/ white unbleached flour in baking?
