This was fantastic! I love how in-depth you guys go with these posts. I will definitely test these tips - I've been subbing wholewheat flour 100% for a while now with varied success but seem to be getting the hang of it now. I'm surprised two things didn't come up that have made all the difference for my success rate - weighing the flour instead of measuring by volume (as whole wheat weighs more than all purpose cup-for-cup) and using vital wheat gluten (as wholewheat has a lower gluten percentage thanks to the added bulk from germ and bran). Do you guys find that either of these help much with substituting wholewheat for AP?

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