i've never been a fan of whole wheat, but the white wheat has made me a believer!....i use it (about 30 to 40 percent) in almost everything - bread, quick breads, rolls, muffins, cookies, even some cakes (spice cake, applesauce cake)....i always add a TBS of water for each cup of white wheat....i also like to 'soak' the wheat flour for about a half hour before i start the recipe, using the liquid from the recipe....if i'm using an overnight sponge, i use the white wheat for that, too.....i've had consistently good results and love the taste, texture, nutrition....white whole wheat flour is a wonderful product, and i think everyone should try it!

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