I keep whole wheat flour, all-purpose, and bread flour on hand all the time. Yeast breads seem to really like that bread flour! It can be expensive, so I stock up when it's on sale. I use whole wheat flour anywhere I possibly can, where the texture is already appropriate for it, like in muffins, quick breads and grain dishes. I agree with Tammy on the half and half rule of substituting whole wheat flour for all-purpose. This gives consistent results.

However, it gets even better than that! One trick I have discovered lately is that bread flour can allow you to use more whole wheat flour in that situtation than you normally would. For example, I have a favorite muffin recipe and a cookie recipe which call for 50% whole wheat flour. Instead of using 50 wheat and 50 all-purpose, I can get away with using 75% wheat and 25% bread flour, because the bread flour seems to have an "airiness" effect on both. I am still experimenting with it, but I love being able to use more whole wheat flour!

I use half all-purpose/half whole wheat when I can. Hubby isn't crazy about whole wheat but he'll eat it now, he wouldn't use to. Anyway, my very favorite flour is oat bran! I love the flavor and Lee doesn't mind it half as much as whole wheat so it is a great compromise for us :).

I use fresh ground whole wheat as well. For cookies and pastries I use soft spring wheat and for breads and such I use hard white wheat. I never liked whole wheat flour when I bought it at the store....It was always bitter. Fresh ground is yummy. I have had good success subing it for white in most recipes : ).

I like to bake bread - although less of it gets made during the summer - but a breadmachine helps with that a bit. I have one of those put-it-together pantry things that hold my baking stuff, so I'm lucky to have room for a lot of stuff.

I keep bread flour, AP & Whole Wheat (usually white wheat when I can find it) and all 3 of those are King Arthur Brands. I know they are a bit more expensive, but I really do like their flour (making bread once for company I used up the flour I had (Pillsbury I think it was) and made the other loaf with KA - it rose a full 2" higher than the other one)

I also keep White Lilly's Self-Rising flour on hand when I need to make biscuits in the morning and I can't think. I will sometimes make my own self-rising - but I use White Lilly for the flour, and it costs the same if I buy it already SR. I also keep semolina and cornmeal around for pizza and bread doughs (I've not made my own pasta yet, but I use the semolina in my pizza dough sometimes.)

I did buy some Whole Wheat pastry flour, but I really don't bake sweets that often, and we're fine with the heavier feeling of reg Whole Wheat that I haven't bought it again. And I do have cake flour around, but once again I don't bake desserts often so it's not really used that much.

We use the same as Tammy and rowanrose. We have ap, ww, and cake/pastry flour, but almost everything is made with half ww and half white. When we have ground ww (as opposed to the store-bought kind), we use that but a little less than half in the recipe.

Kathleen

I've got several kinds in my kitchen: whole wheat, all purpose, self-rising, bread, cake, corn meal, and buckwheat. I use self-rising almost exclusively for biscuits and bread flour every time I make bread. We have several good local mills around my area, so that's where I get my buckwheat and corn meal flours. I agree that I like to use King Arthur flours as they do seem to be better quality and yield better results than the standard big brands.

For Jenny: I think all purpose is just plain flour. It seems you've got it right. :-)

I keep hard red wheatberries and soft white wheatberries on hand here. I also have a bag of white all purpose flour. Up in my cabinet now I have a bag of bread flour, because I wanted to see what it was...It makes a good bread but I get the same results from ww flour.