You're phenomenal and I love you all. I subbed KAF white whole wheat in for very nearly anything (Christmas cookies may be the one place for white flour) with excellent results; to be honest, I make all of my yeast doughs by feel and so end up adding that bit of extra liquid without even noticing it to make the dough texture feel right. I might offer that as a suggestion for experienced white flour bakers: use your hands and feel free to add liquid until the whole wheat dough feels supple. Now that I've moved overseas, I still read your blog for fun and education, but I must say, baking with whole wheat flour in New Zealand is a disaster! The flour simply isn't up to even ordinary North American standards -- let alone King Arthur ones -- whole wheat contains large flecks of bran that I suspect have a dramatic impact on gluten formation, and my first several experiments have been unmitigated failures (including the WW biscotti that spread everywhere instead of properly holding their shape). If I only had your test kitchen (or could borrow PJ!) I'm sure I/we could figure it out; a shame I have neither!

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