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Graham flour

Pielove's picture

Graham flour (post #69936)

Pielove on Wed, 05/12/2010 - 18:51
in

The graham cracker recipe in FC issue #105 calls for graham flour.  According to the all-knowing internet, there is a difference between graham and whole wheat flours in that graham flour has the components milled separately.  According to you experience bakers, is there really a noticeable difference, or can I substitute freely?  I'm playing along with the Cook the Issue challenge, but trying to minimize the new ingredients I need to buy.

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Pielove's picture

undecided... (post #69936, reply #1 of 1)

by Pielove in reply to Pielove [original] on Sun, 06/06/2010 - 18:24

Well, I tried using regular whole wheat flour.  I wasn't particularly impressed with the graham cracker recipe, but I cant attribute that to the flour-- also am not curious enough to hunt down graham flour and try the recipe again.   I prefer most things homemade (bagels, english muffins, breads), but bring on the packaged graham crackers.

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