Tricia, in general we do say that when substituting whole wheat flour for all-purpose flour in a recipe, up to an additional tablespoon of liquid per cup may be necessary because the whole wheat flour will absorb more liquid than the all-purpose flour. However, PJ, in her extensive experimenting with substituting white whole wheat flour into recipes, concluded that this is not usually necessary when making muffins and quick breads. This may be because we tend to bake this type of baked good immediately, so the whole wheat flour doesn't have time to fully hydrate and soak up extra liquid. It's also important to note that white whole wheat flour, because it has a thinner bran layer than regular whole wheat flour, will not absorb as much liquid as the regular whole wheat flour will. So, for example, in a bread recipe where you have substituted white whole wheat flour for some of the all-purpose flour called for in the recipe, you may only have to add a teaspoon or two extra liquid, as opposed to a tablespoon when substituting regular whole wheat flour. Barb@KAF

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