Lois, you can certainly adjust your favorite recipe using 100% white whole wheat flour in place of the white flour, but you will want to follow the suggestions for 100% whole grain adjustments (adding extra liquid and allowing the dough to rest before kneading). The 50/50 blend was used in this experiment simply to provide a middle ground for comparison between the all purpose and the whole wheat baked goods--which isn't to say that white whole wheat flour would not produce a tasty, healthy final product too. Happy whole grain baking! --Kye@KAF

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