I began baking as a young adult in Germany where whole grain traditions go back centuries. But it was only after moving to the US years ago that I stumbled upon white whole wheat flour in a health food store. Ever so slightly nutty-sweet, with just a hint of texture, it soon became my go-to flour.
White and whole wheat? Isn’t this a contradiction? Not at all. White whole wheat is a true whole grain, but milled from a different wheat variety that’s lighter in color than regular whole wheat flour—hence the term white.