I noticed that the whole wheat flour is 41% of the total flour used. Is that a good rule for altering an all-white flour recipe? I would prefer more whole wheat than white in a recipe. Can you give some guidance? I do have your whole grain cookbook and it is fantastic. It is my baking bible. Hi Marie - the general rule is start with 1/4 of the flour whole wheat, then keep raising the percentage till you no longer care for the texture/taste. PJH

• Reply