Hello PJ and King Arthur staff, Thank you so much for these "basic" posts. I have been baking bread with my mom since the early 60's. She taught me to use about 50/50 of red whole wheat/AP. Every now and then I experiment with other recipes like cookies or muffins, etc. Until your blogs talked about the 100% white whole wheat I was one of those with a misconception that it was red wheat mixed with AP. I didn't realize there was white wheat. (No excuse, I'm a farmer's dau.) Since red whole wheat is all I know, I can't say I have ever struggled with the flavor although honey whole wheat bread is by far my favorite recipe. Now I can hardly wait to get white whole wheat and try it out. I just opened a new bag of red yesterday so guess I will wait a little while. It also will be nice to try the white whole wheat in some recipes for the developmentally disabled guys I work with. They have some very picky tastes and mostly want "Wonder" type bread. I can get them to try my homemade but usually only once. LOL. I will also be adding a bit of liquid with the wheats. Thanks again for the science you bring to the kitchen!

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