Hi Sussi,

This blog really addresses what you'll see if you just make a straight swap from all-purpose to whole wheat without really changing the other ingredients or methods. If you're looking for how to get the most out of using your 100% Whole Wheat flour as a new baker, it would be best to start with recipes specifically written to use the Whole Wheat, to give you the best results. This guide will be a huge help!  https://www.kingarthurbaking.com/learn/guides/white-whole-wheat

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