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Wed, Dec. 21st, 2005 09:13 pm (UTC)
heresluck: (food geek)
Posted by [personal profile] heresluck
1. Yes, and the results will not be horrible, but they will be... different. Baked goods made with wheat flour won't rise as much, and thus will be heavier and more dense; they'll also have a wheatier, nuttier taste. If this is an emergency substitution, just do it and don't worry about it. If it's an effort to eat more whole grains (a good plan), half-and-half white/wheat works well. Using high-gluten flour (i.e. bread flour) will also help with yeasted breads, although it tends to make baking-powder breads (like biscuits) rather tough.

2. Yes, although some brands work better than others. I have a list at home and will look up details for you later. Also, if you're making something sweet, Rice Dream apparently works very well, although I can't vouch for it personally.

5. Molasses is a byproduct of refining sugar to make it white and granular. It's a key ingredient in many traditional American (especially German-American) baked goods. Brown sugar, incidentally, is refined white sugar with molasses added back in, which is why it's a) brown, b) sticky, and c) so extremely yummy.

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