Description
Wholemeal flour keeps every part of the wheat grain: bran, germ and endosperm. It has more fibre, more flavour and a brown colour.
In doughs it absorbs more liquid and gives a more rustic result, which is why I often mix it with finer flours, such as 00 or rice flour, in shortcrust and pancakes.
In doughs it absorbs more liquid and gives a more rustic result, which is why I often mix it with finer flours, such as 00 or rice flour, in shortcrust and pancakes.
