Hello Rebecca - If you are shooting for replacing all the white flour with whole wheat flour, more liquid is your answer. Typically, 1-3 t. additional liquid per cup of whole grain flour is recommended. However, let your dough do the talking. It will let you know if it is still thirsty. Other ways to get a better loft is creating a sponge. This will not only help soften some of the bran but also provide more flavor. Combine half the liquid, half the flour and half the yeast and place in a cool spot for 3-10 hours. After the rest, combine the remaining ingredients with the sponge and proceed as usual. The first rise may go pretty quickly. Using Gold is not necessary in the Tuscan Coffeecake. If the sugar was closer to 4 T., Gold may be a consideration. The baking stone happily lives there. It is there for whenever you need it! No need to remove and replace. It does help to retain heat in the oven, yes. I hope you enjoy this recipe and we look forward to see you here in Norwich, Rebecca! Elisabeth@KAF

• Reply