Mary, I think the issue is how long it takes whole wheat to absorb the liquid; different grinds absorb at different rates. I like to adjust the liquid, rather than the flour amount. Depending on whether I know the dough to be naturally sticky; average; or stiff, I add more or less liquid when subbing 100% whole wheat, and I always let it rest before kneading. And yes, I'd leave whole wheat dough a bit sticky even after kneading, since as it rests it'll continue to absorb liquid - that's my theory, anyway! PJH

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