Judith, we love using the white whole wheat in a huge range of recipes! We recommend starting with a 50/50 ratio of white whole wheat and all-purpose. That way, you generally don't have to make any adjustments to the overall recipe. Evaluate the flavor and texture, then go from there depending on your tastes. Keep in mind that if you increase the amount of white whole wheat, you may have to increase the water a bit to keep the dough from being too dense and dry. Bryanna@KAF

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