James, you can certainly use whole wheat flour in this recipe instead of all-purpose, although you should expect a denser result. You may want to try using half whole wheat flour and half all-purpose and see how you like the results. It's helpful to add an extra tablespoon water per each cup of whole wheat flour substituted, because whole wheat flour soaks up more liquid than all-purpose flour does. You may also notice that this recipe ferments a bit more quickly when using whole wheat flour, as the added nutrients in the whole wheat flour will promote fermentation. Barb@KAF

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