I love white bread. My wife loves 100% whole wheat bread. So this recipe particularly caught my attention, as I aim to please my very fine wife. I studiously poured over the main recipe and everything in this blog post and all the comments (and I do mean all) and reached some preliminary conclusions: 1) both of my loaf pans are 9" x 5", a given for using what I already own .... and understanding that I could just get some smaller 8 1/2" x 4 1/2" pans --- it was my wish to explore whether I could make this recipe work with my larger loaf pans; 2) I saw that several comments by KAF people that said that my larger pans are 30% larger (in volume) than the smaller; 3) ergo, I added 30% to each ingredient (I'm using volume measurements) ; 4) with considerable trepedation, I embarked on making my first bread basically using this recipe but with ingredients increased by 30%. It worked like a charm ... high crown on the loaf, loaf filled the pan, great flavor, great crumb, sliced perfectly. If anyone wants my 30% conversion numbers for a 9" x 5" loaf pan, I will be glad to share.

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