i tend to back w/ whole grains or at least a combination - would you have suggestions on how to modify this recipe for them? or does it need to be AP to achieve the correct texture? thanks. Sure you could try using some whole grains in place of all purpose flour. Doing a blend would be best for the first go-through. Try doing 1/4 to 1/3 whole wheat or white whole wheat. You may want to add a little more liquid to your dough to your dough. Whole grains are like sponges! They will absorb more of the moisture than an all purpose flour will. Elisabeth

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