Think about using 25% whole wheat flour in an all purpose recipe to start. If you like the flavor and texture, then increase the whole wheat flour to 50%. This slow and steady increase will give you the best baked results. More than 50% whole wheat substitution will require using a recipe written for whole wheat, using your freshly ground wheat in place of the whole wheat flour in the recipe. Happy Baking - Irene@AKAF

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