Thank you for this. I prefer to use red whole wheat flour and wish you would do a post using that split with AP flour. I use RWW flour because I don't want my son growing up only appreciating the mouth-feel of white breads. So all bread products that I buy for my son's lunches are whole-wheat. I make sourdough (using my KA sourdough starter but now, after all these years, it's become my Maryland starter), baguettes and boules at home. I often throw in RWW flour but only up to 1/3 of the total flour amount called for because I found it affected the rise of the bread. I also always have to add more liquid when using whole wheat flour, so it was nice to see that you found the same need. Oddly enough I grew up eating breads that couldn't be more different from each other: Wonder Bread (it's a wonder it's bread!) and Russian-style rye breads, the really dense ones that seem to be all whole grain and no ground flour.Could you do a post on splitting RWW flour and AP flour? If you've done it already, could you post the link?

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