I've always heard that using 100% whole wheat flour can make your dough more dense and change the texture of your baked goods, and that it's best to cut the whole wheat flour with regular, all-purpose. Is this not true? It seems to be completely contradicted on this blog (which I refer to as my baking Bible). Thanks!! If your recipe is written for all purpose flour, you can sub up to 50% white whole wheat flour in the recipe. For some bakers (read their families here) it's best to start subbing 25% white whole wheat for the all purpose flour - then work up to 50%. Using more whole wheat flour than that will require a recipe written for whole wheat as it absorbs more liquid than other flours. It also may result in the crumbly texture you referred to. Happy Baking! Irene@KAF Kelley, I have to respectfully disagree with Irene here; I often substitute white whole wheat for 100% of the all-purpose flour in recipes calling for all-purpose flour. This works especially well in muffins, cookies, and spice-type or fruit/veggie cakes (e.g., apple cake, pumpkin cake). Obviously I don't expect to get the exact same results; and I wouldn't do it with, say, a yellow cake or popovers. But if I pick and choose where I use it, yes, I substitute it 100% with great results. The more you experiment, the more you'll figure out where it works best. Enjoy! PJH

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