For those who have asked about whole wheat--I thought I'd share my first experiment. I used half KA all purpose flour and half KA organic white whole wheat. I added one extra tablespoon of water. Other than that I followed the recipe; I weigh my ingredients. I had to switch out my beater blade for the dough hook when I was mixing because the dough was climbing up and getting stuck where the blade attaches to the Kitchen Aid. The dough hook has the large flat piece at the top that solved this problem. This was a problem I had with all all-purpose flour too so I don't think it had anything to do with the whole wheat. I let it mix a little longer than usual--I had multiple things happening in the kitchen. The verdict--the dough rose beautifully and baked up well. I made a large round loaf and the crust was just perfect. I'll add another comment when I try with more whole wheat and less all-purpose flour. Thanks so much for sharing your results, I'm sure many folks will find it helpful. Keep up the good work! ~ MaryJane

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