Len, I see that Clint is in Utah and you're in Ontario and might not have access to the following products, or perhaps they have different names in Canada.
White whole wheat flour (really whole white-wheat flour) is a true whole-wheat flour, complete with the bran, endosperm and germ, only it is milled from a different strain of wheat (white spring wheat rather than red winter wheat), and is nutritionally the same, but not as bitter and a pinch sweeter than that milled from red winter wheat. King Arthur (located in Vermont) is one of the favorite and most-trusted brands in the U.S.;
Bob’s Red Mill, another excellent company is a close second but might not be quite as available here in the States. King Arthur flours are, in the last couple of years, now widely available in grocery stores here in the U.S. and the only flour I buy. I used to grind my own flour but found I couldn’t get it as finely ground as the commercial flour, which, in my opinion and experience, contributes to a lighter, less grainy, and less "whole-wheaty" flavored loaf. Maybe my mill was at fault; who knows?
Here is some information you might find interesting from the King Arthur website. (Disclaimer: I have no association with either Bob’s Red Mill or King Arthur except as a very pleased consumer.)
• WHITE WHOLE WHEAT FLOUR (Protein is 13%, regular whole wheat is 14%)
Want to add the fiber and nutrition of 100% whole wheat flour to your baking—without the strong flavor and dark color traditionally associated with whole wheat flour? White whole wheat flour is the answer.
The mild flavor and light color of white whole wheat make it perfect for all kinds of cookies, heartier cakes, bars, muffins, scones, and lighter, milder whole wheat bread. Substitute it for some or all of the all-purpose flour in many of your favorite recipes.
WHY YOU'LL LOVE OUR WHITE WHOLE WHEAT FLOUR
Milled from 100% USA-grown hard WHITE spring wheat
Protein: 13.0%
This flour, America's #1 white whole wheat flour, starts with lighter-colored, milder-flavored white wheat, rather than traditional red wheat. But don't worry; it still has all the fiber and nutrition of traditional whole wheat. Substituting white whole wheat for all-purpose flour in recipes yields a treat that's just as tasty as the original, with the benefits of increased fiber, vitamins, and minerals.
Our organic white whole wheat flour, top-seller in its class nationwide, is grown using certified organic farming methods.
Their
Unbleached All-Purpose Flour (also available as organic, as are most of their products) is also excellent and I use their whole wheat pastry flour too, which has a lower protein/gluten count, successfully for things such as muffins, quick breads, pancakes, waffles, and such.
King Arthur and Bob's have more types of flour and meals available than anyone else I’ve found. I wish they had been around when I started baking bread!
Len said: "Sorry about the series of posts. I tend to ramble when I believe in something."
.....Yeah, me too! As you can see! - Rita
Your last post just arrived. I'll save that for tomorrow so I won't put anyone else to sleep besides myself!
Rita