Gail, I have NEVER had one of my loaves blow up like the photo of the single loaf (in the loaf pan). Are we attributing this incredible oven rise to the ascorbic acid? Or do I just not have the magic? Also, I routinely bake with the regular KA whole wheat and bread flours that I purchase in my local supermarkets and don't really want to bother ordering the white whole wheat flour. If I were to substitute the regular whole wheat flour for the white whole wheat flour in the starter, do you see that as a problem. Thanks. Hi Mitch, If you are getting small rises out of your breads, it may be that the dough is a bit on the dry side. Keep an eye on the texture of the dough and adjust if needed to get a soft dough that is slightly tacky to the touch. The ascorbic acid will also help give you a nice rise, but do check the dough texture as well. As for the traditional whole wheat, it behaves the same way in white whole wheat, so you can certainly use it as a substitute. ~ MaryJane Hi Mitch - MaryJane is right - in general, the softer your dough (within reason), the higher the rise. And yes, you can use regular whole wheat; the bread will be darker, and more strongly flavored. Good luck - PJH

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