I’ve been using your recipes for years and also grind my own white wheat (soft white and hard white, depending on what I’m baking). I don’t know how I’ve missed these blog posts on substituting whole wheat flour for all purpose. I’ve experimented with some substitutions but am excited to play around with some of the things you’ve learned. In particular, I’ve been looking for 100% whole grain wheat bread recipes and am excited to try some of your bread recipes again with this information. I usually just substitute 25%-30% whole wheat in your bread recipes. I do let my dough rest before kneading but haven’t played around with increasing the liquids although I have thought about it. Thanks for giving me the confidence to experiment more!

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