Amy, yes, here in the test kitchen we always weigh our ingredients when baking. In our kitchen, whole wheat weighs 4 ounces/cup, while AP is 4 1/4 ounces; so our weighing is the opposite of yours, as far as relative weights, but let's not either of us sweat it! :) And yes, vital wheat gluten would help with the rise; I was trying to keep the process as simple as possible, for people who didn't want to purchase any extra ingredients. Thanks for sharing this - good tips to remember. PJH

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