Wow! The best article on whole wheat baking ever! I make my own pizza dough using 100% KAF white whole wheat flour once a week, and up until now thought I just had to live with the dense texture and less than optimum rise. I can't wait to try out the method that you have so meticulously researched. One question though. I frequently bake at higher elevations (I live in an RV and travel around the country), and while I try to make adjustments to compensate - such as less yeast and a shorter rise time, I am wondering if there are additional adjustments I should be making when using 100% whole wheat flour at a high altitude?

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