In an earlier post Kate asked: question - would the extra 2-3 tbsp of water also apply if using the white wheat flour? No need for the extra water, Kate - But if you’re using 100% whole wheat, all bets are off - this recipe is written for AP flour. Stay tuned on a report about Jeff & Zoe’s newest book, “Healthy Bread in 5 Minutes a Day.” Book is for sale at Amazon now - take a look. PJH Might she have been referring to KA's White WHOLE Wheat flour and whether it needed the extra water? I was wondering about substituting some KA White Whole Wheat Flour myself - Dan Yes, I'm assuming Kate was talking about white whole wheat. All I can say is, give it a try - if you're only adding a tiny bit of white wheat, don't adjust the water. If you're going 100% white wheat, you'll probably need to increase the water a bit, though I don't know how much, as I haven't tried it. I also don't know how the bread will rise and bake, using 100% white wheat. I'd start with 3 tablespoons extra water, see if that gives you the hydration you like, OK? then take it from there, see if it works. Good luck - PJH

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