Whole wheat adjustments


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What adjustments do I have to make to a muffin recipe if I use whole wheat instead of white?
Better to find a whole wheat muffin recipe. The absorption rate of whole wheat flour is significantly more than all purpose flour. To give you an example, whole wheat bread is made with 100% hydration. By contrast all purpose flour bread is typically 60% hydration. You’ll waste a lot of ingredients experimenting trying to figure out how much liquid to put in the recipe.

Whole wheat flour will not rise much because it contains the bran and germ. Many recipes are formulated with a blend of whole wheat and all purpose flour to make a lighter product. If you use a recipe with all whole wheat flour expect a muffin that is dense and low rising. This is the nature of the beast.
 
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