Rurning white to whole wheat
Hi, My wife bought a huge package of refined white flour, and I don’t eat bread or muffins with refined flour. So to each cup of the white flour, I added 2 tablespoons of each wheat bran and wheat germ. The result tasted Ok to me, but I have not found any “recipe” for converting white to whole wheat. The results seem pretty good, but what do I know. Although I come from a family of bakers, even my muffins collapse in the oven. I have even started to add wheat germ and bran to whole wheat, but it takes a ton of leavening agents to avoid total collapse. Does anyone have a good reference for the proper proportions. I wrote some flour companies and their advice was to buy whole wheat.