Normally, when we experiment, we try to change one variable at a time. We suggest starting with a recipe you can rely on and going from there. You could substitute 25% of the flour with an ancient grain flour, and see how you like the flavor and texture impact. If you like the flavor, but find it too dry or crumbly, maybe add a bit of starch and/or a gum to see if that improves the texture. Unfortunately there is no hard and fast rule, but as long as you're making gradual changes, one at a time, you should never end up with something you strongly dislike. Charlotte@KAF

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