Some like whole wheat bread, but it's to strong for my taste. But here's an idea that I use all the time. My personal recipe uses 60% bread flour and 40% white whole wheat flour. Yeah, WWWF! But because it's not bread flour, I augment it with some Vital Wheat Gluten. Been baking for maybe 10 years and it's delicious. (I don't buy store bread anymore.) Still, greatly appreciated the your article on avoiding over-risen bread; I've baked a few of those and had to trim off the "ears" so the slices would fit in the toaster. LOL

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