This is an incredibly timely post as I've just recently been playing with using your white whole wheat flour in various recipes. I've used it many times in recipes that specifically call for whole wheat flour, but never tried experimenting on my own before. I did a 2/3 white flour, 1/3 white whole wheat flour version of your English Muffin Toasting Bread and didn't like the results. It was more crumbly, and the top crust in particular broke off nearly every time I cut off a slice. I suspect I let it rise too much - since it's such a quick rise in general. It was well over the top of the bread pan when I put it into the oven. Does that make sense? I'll try again with your tips this weekend!

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