I'm learning that understanding the science behind baking is critically important to success. You've done a great job (and service to amateur bakers like me!) explaining some of the mysteries of baking using whole wheat flour. Thanks so much. I like to bake challah and my family likes it on the sweet side. Sometimes my challahs are too cake-like and dense. I'd like a more chewy or toothsome texture with some larger CO2 holes similar to the challahs one used to be able to buy in a bakery. Can you make some suggestions on the the KAF flour I should use? Can I also use the white whole wheat flour?

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