I'm making croissants later this week and, after reading this, wonder if I could sub whole wheat for 50% or is there a real texture difference? Whole wheat seems coarser in my head. I've used it in things like muffins with a bigger crumb but wonder about the layers in the pastry. Thanks! Ashley, you'll find the croissants will be denser. To my mind, croissants are one of those things that should just be made the classic way, with AP flour; but if you want to experiment, try starting by subbing 25% white whole wheat. If you like the results, increase the percentage the next time. Good luck - PJH

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