I've been making this recipe frequently for a few months now (why not? It's so easy!). I started out with white AP flour, then I switched to half whole wheat, and now have made it quite a few times with 100% whole wheat. The first time I did all whole wheat, I noticed that the dough was very dry, so I added more water. Since then I've been adding water to the dough in varying amounts, just guessing as I go along. Sometimes the dough has still been pretty dry, other times so sticky I had to knead more flour into it to make it manageable. So my question (finally): Is there a specific rule for how much more liquid you should add to a recipe when you sub whole wheat for AP? Like "x Tbsp per cup of flour" or something like that? Thanks!!!

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