I love reading tips other bloggers write about. It helps me to try new things and is nice to hear what real people are doing.
Here is my tip for the week: When baking, use 1/2 the amount of flour as whole wheat flour and the rest as regular all purpose flour.
I bought whole wheat flour using a friends recipe where it was soaked in yogurt to help cut the taste but it was awful (sorry Abby, maybe if I used Kefir like you did although honestly I have no idea what that is:-). So now I have this 5 pound sack of whole wheat flour and it is sort of expensive. Instead of using the whole amount, I have started substituting 1/2 whole wheat for the flour amount and you can taste it a little but not enough for the kids to really notice.
I have used this in banana bread and gingersnap cookies. Both were a big hit. Maybe as we get used to the taste, I will start adding more. We will see.
It's a small thing but I figure, every little bit helps. Happy baking!
Big Family Food and Fun: April 13-19, 2025
6 days ago
1 comment:
That is a good tip. Honestly, I rarely use whole wheat flour only in a recipe. I mix it with white or I use King's Flour whole wheat white flour.
Keifer is kinda like drinkable yogurt. It's a fermented milk product that is chock full of pro-biotics. My kids like to drink it when it's flavored (I do too!) and I use plain to soak. It's expensive so I only buy it to drink as a treat.
Post a Comment