Nice post, PJ, largely confirming my family's experience with your white whole wheat flour. Now I'll add a little more liquid. I'm wondering if you identified why the Pepperidge Farm recipe was "bland and boring." I'm guessing that there was too little sugar for our over-sugared palates, but then I find most dessert recipes too sweet. Was that it? A helpful baker on your hotline told me I could cut the sugar in most recipes by 15% without affecting the texture and that works well for me.

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