I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio matter or is it just up to how I want it to taste?


Yes. In fact, most bread recipes that use these flours have a base of white flour to which they are added.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.