You'll need to add more liquid to recipes if they're calling for all-purpose flour, since they absorb more. About 2 teaspoons or so per cup of flour. If you're using whole wheat, it helps to let doughs and batters rest for about 15 minutes once you've brought the ingredients together, covered, to allow the bran to soften. If using a lot of whole wheat, baked goods may come out denser due to the bran cutting gluten strands but that's OK, it doesn't mean you did anything wrong. It's just whole wheat being whole wheat.

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