I have been using the white whole wheat in a lot of stuff with great results. Chocolate chip cookies, oatmeal cookies, chocolate cake, zucchini bread just about all baked stuff. Maybe I have low standard and bad taste buds but I don't get any complaints from the "testers" around here! As for the substitution, I just use it like regular flour, same amounts. The NYT no knead bread is a bit different, but that is only my most picky of testers.

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