Marge, when white whole wheat flour is used up to 50/50 with all-purpose flour, there’s no need to make a change in your favorite white-flour yeast recipe – the result should be quite similar to the original. When whole wheat flour is substituted 100% for the white flour in a favorite recipe, allow the dough to rest for 20 to 30 minutes before kneading. If you are feeling ambitious with your whole grains and you would like to use white whole wheat flour in place of all of the white flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of white whole wheat flour used, to start. Allow the dough to rest for 20 to 30 minutes and then start to knead; if it begins to feel overly dry and stiff, add more liquid, enough to make a smooth, supple dough. Happy whole grain baking! Kye@KAF

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