Wow, what a great study in the differences in baking with AP and White Wheat flours! I have both in my pantry, but have yet to give the White Wheat a chance. This is a nice exploration in what happens when you incorporate it so now I think I will give it a try. The ultimate test will be chocolate chip cookies. I use my Mother-in-Law's (awesome) recipe, and my husband is wholly dedicated to them as his favorite cookie. It will be interesting to see if he notices any difference. What good is family if they can't serve as test subjects, right? :) In other flour related news, I have started making big batches of cookie dough and freezing it. Friends have reported that they taste "extra good" and I believe that might be because the time in the freezer gives the flour time to hydrate. Science is delicious!

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