I found your article to be very informative. Thank you for all the research you have done to bring it to us. I make whole wheat bread all the time. I have used your King Arthur whole wheat flour for a long time, and I love it. However, I have a big supply of wheat that I felt I should start using, and I have a wheat grinder; so I have started grinding my own wheat and using it to make my bread. (Sorry, but I buy many of your other items). I have realized through the years that the wheat flour absorbs more liquid just as your article stated; but I have always just added less flour. I really like your idea of adding more liquid. I usually mix enough dough to make 2 loaves of bread. To my original recipe I recently have started adding 1/2 cup vital wheat gluten, 1/4 cup dough enhancer, 1/2 tsp. citric acid, and 1 tsp.soy lecithin granules. I add a little more water to compensate for the added dry ingredients. The texture of my whole wheat bread is amazing!! It has made such a big difference to add these last four items. Thank you again for this amazingly informative article!! I can hardly wait to refer it to my baking friends.

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