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I am thinking the answer to that question might be yes especially for the health conscious.. I am sure I did make the substitution many "eons" ago but don't remember loving the outcome. I would be happy to know what has been your experience or the experience of someone you know.
Already I know the taste would be affected . From my limited knowledge, I believe the texture of the cake might be affected as well. If my assumption is correct, what yardstick would you use to arrive at the right amount of whole wheat flour to use or is it a trial and error scenario?
Already I know the taste would be affected . From my limited knowledge, I believe the texture of the cake might be affected as well. If my assumption is correct, what yardstick would you use to arrive at the right amount of whole wheat flour to use or is it a trial and error scenario?