Very cool. But what is your secret to getting whole wheat flour to rise? I've even tried baker's dry milk in 100 percent whole wheat bread and I still cannot get a rise out of whole wheat flour. For Susan in CT parchment will work at 450 or 500 for a bit. I use it instead of cornmeal when I make pizza because the cornmeal makes an awful mess. The trick is to put the parchment in, then once the bread has set - only a couple of minutes - pull it out from under the bread. The bread is set enough so it won't stick and the parchment is only lightly scorched where it wasn't under the bread. This works up to about 650 and on a baking sheet or a pizza stone. Thanks, Aaron WW can be a challenge, certainly. That is why it is always good to have some white flour in conjunction with WW in yeast bread recipes. White flour will help with the rising. You could try allowing your dough to rest for 10-15 minutes before you knead. This will allow the bran in the WW to soften. The germ and the bran in WW are like sponges! Softening the bran will help in the kneading process and will help in the development of the dough. Elisabeth @ KAF

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