I'm curious as to what the difference would be if whole wheat pastry flour (or even white whole wheat) were used rather than the Mellow Patry Blend. I know -- I could try it both ways -- but I'm hoping you might know the answer without my having to go through the process! Would it just make the dough stiffer and spread less? Whole grain flour has a different charecteristics than the Mellow Pastry Blend. The chief ones being flavor and absorption You will need to experiment with adjusting various ingredients, principally the liquid amount, to mimic the original. Call us on the hot line if you need assistance. Frank from KAF.

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