How does your white whole wheat compare to bread flour for needing extra liquid? My favorite chocolate chip cookie recipe (alton brown's "the chewy") uses bread flour (and KA bread flour makes the best cookies ;) ) The recipe already includes an ounce of milk, and I tend to use about 1.5 oz since I usually refrigerate the dough much longer than the recipe calls for and freeze part of the batch as dough balls. I just bought some white ww and would like to try using it instead of bread flour but I'm unsure if I should start with the same amount of liquid, increase it, or decrease it.

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