Dough – Why doesn’t the whole wheat dough pass the Poke Test

The only difference between regular whole wheat flour and white whole wheat flour is the variety of wheat from which it is ground. Regular whole wheat flour is ground from red wheat while white whole wheat is from a lighter pigmented wheat and thus the lighter color. In both cases the germ is still intact and thus as Jonathan Campbell stated, it will go rancid more quickly than white flour.

Keep it in a cool dark place and use up quickly if you can't refrigerate or freeze it.

When you keep it in the refrigerator or freezer and plan to use it for yeast breads, remember to allow it to warm to room temperature before using for best results with your yeast.

In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill.

Atta flour is made from hard wheat, which has a high gluten content. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour.

Like typical grocery store whole wheat flour, atta flour is coarsely ground. This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb. If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind).