White Whole Wheat Flour
1.060× absorption · 12.50–13.50% protein · hydration 72–82%
- Protein
- 12.50–13.50%
- Absorption
- 1.060×
- Hydration range
- 72–82%
- Category
- whole-wheat
About White Whole Wheat Flour
White whole wheat is milled from hard white wheat (not red). Same whole-kernel nutrition as red whole wheat but with a milder, sweeter flavor profile and slightly lighter crumb color. Protein is ~0.5% lower than red whole wheat, and absorption is ~1.5% less. Good gateway for bakers transitioning from refined flours. King Arthur's White Whole Wheat is the US reference. Excellent in 20-40% blends with bread flour for everyday sourdough that's more nutritious than 100% refined but less intense than 100% red whole wheat.
Technique
Same autolyse approach as red whole wheat (60-90 min) but slightly shorter. Pairs well with bread flour at 25-30% whole grain for balanced loaves. Increase hydration by 1.5% when substituting for refined bread flour.
Hydration guide for White Whole Wheat Flour
Baker's-percentage workable range: 72% — 82%. Absorption is 1.060× bread-flour baseline, so recipes written for bread flour need 6% more water when substituting White Whole Wheat Flour.
Related references on this site
- White Whole Wheat Flour at 78% hydration — formula — calculator pre-set with this flour and hydration combination
- White Whole Wheat Flour hydration range deep-dive — 72-82% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All 15 flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration