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03-20-2008, 09:33 AM
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#11 (permalink)
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Cook
Join Date: 02-01-2008
Location: Boston
Posts: 79
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What a nice, basic recipe, I'm going to try it out!
Generally, you can substitute up to 1/2 whole wheat flour for 1/2 the quantity of white flour, without ruining the recipe. It might be a bit more dense, but it will still work. You can sneak a bit more yeast in there, as a cheat, to make sure it rises enough.
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03-27-2008, 02:08 PM
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#12 (permalink)
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Head Cook
Join Date: 08-31-2004
Location: Chinatown
Posts: 425
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That's what my African-American ex-girlfriend used to call me!
__________________
I am Shao-Lin. When looked for, I can not be seen. When listened for, I can not be heard. When reached for, I can not be touched. Do you have any idea what that does for my sex life?
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03-29-2008, 12:50 PM
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#13 (permalink)
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Cook
Join Date: 10-01-2007
Posts: 276
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Yes, I have successfully subbed in about half and as you said you just get a heavier loaf. It won't rise as quickly though and so you need to allow extra time for that. I didn't allow enough time yesterday and ended up with a loaf a little more dense than I wanted for my guests.
You can also add a little more salt, or sugar if that is your taste. However my favourite is adding garlic to it, or rosemary. Either gives a lovely flavour.
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