Knowledge Base > Fran Costigan - New Year's Jumpstart
Fran Costigan - New Year's Jumpstart
This event was on
Tuesday, January 06, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Start 2026 on a sweet note. Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a January deep-dive into the essential building blocks of vegan desserts. She’ll explore the … Read More.
Question:
When I use unbleached white wheat flour, I don't seem to have issues with my sourdough bread or cakes rising. Now using whole grain flours is causing a problem! Help! ?
— Sheral Schowe
Answer:
White wheat flour is, has been rebranded by some of the companies, king Arthur as golden flour. So it is a whole grain, it should not be a problem. I am not by any means a sourdough expert, but I did some looking and I put a link in here, bread topia, whole grain sourdough. It should not be a problem. I talked to several friends who are making sourdough loaves with whole grains or partial whole grains and they aren't having a problem. So maybe you need to add a little bit more sourdough or use some AP flour with your whole grains. But have a look at that link and that should hopefully help you.
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