This great side-by-side comparison of so many popular baked goods is really appreciated. I will feel more confident going 50/50 with whole wheat and all purpose flour, or maybe just switching over to white whole wheat. Thank you! One of my favorite chocolate chip cookie recipes (Joanne Chang's Flour cookbook) uses some bread flour in the recipe, along with all-purpose flour, for the higher gluten content. Can you speak to the difference in gluten between bread flour and white whole wheat flour?

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