I am trying to use more whole grains in my baking (I bought the wonderful Whole Grain Baking book) can this be modified to use White WW? I am new to the art of baking and was just wondering. I plan to work my way through that cookbook this year (kind of like the Julie/Julia project) although you have more recipes then I can do in a year...maybe two years : ) I got a gift card to KA for Christmas from my mom....don't know where to start...the catalog is great but overwhelming : ) Try it! Just increase the liquid by a tablespoon or two as whole grains are more absorbent than all purpose. Molly @ KAF

• Reply