🌾 Verified Profile

Whole Wheat Flour

Whole-grain flour with the bran and germ included — same weight as AP but thirstier and heavier in bake.

1 cup

120–125 g

1 tbsp

8 g

Water need

+1–2 tbsp per cup vs AP

Baking soda note

bran acidity — recipes adjust

White whole wheat

milder, same weight

Storage

freezer — germ goes rancid

About Whole Wheat Flour

Whole-wheat flour carries the bran and germ: more fiber and flavor, and a bran that absorbs water and cuts gluten strands — denser bakes unless recipes compensate with extra liquid. White whole wheat (milder wheat variety) behaves the same by weight with a gentler flavor. It goes rancid at room temperature within months; freeze it.