Good morning, Fred! You sure can use some whole wheat flour here. Whole wheat flour has a slightly higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We suggest only swapping out 50% of the total amount of flour with whole wheat. Whole wheat baked goods will rise a bit less and have a more closed crumb structure. The dough can definitely be prepared the night before, just mixt the dough as directed and let it rise for about 30 minutes at room temperature to let the yeast get going. Then pop the dough in the fridge to finish rising overnight. The next morning, take the dough out of the fridge, shape, proof, and bake as directed. Enjoy!

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