If I wanted to use whole wheat flour, can I do that or do I need to do part ww and part ww pastry flour? I really don't want to use white. Btw...I love the fact that I can add the step-by-step to the original recipe. I print all my recipes to adobe pdf files, and it's great to pull up one totally comprehensive recipe! Thanks! Sure, Jenise - try a combination of whole wheat and whole wheat pastry. If you're used to the taste of whole wheat, you should be just fine with this substitution. You may need to experiment with the amount of liquid a bit; just add less than you think you need at first, because its always easier to add liquid than to remove it! - PJH

• Reply