Hi Priscilla, Try using freshly-milled whole wheat or rye at 100% of the value called for in your recipe. It’s somewhat dependant on the quality of the flour you are milling but, in many things it should be a good swap. When working with a formula which calls for all-purpose I would recommend using that flour. It’s not really possible to produce all-purpose flour in the home environment, unfortunately—the milling and sifting technology is cost-prohibitive. I hope this helps you to continue your path to deliciousness! Martin

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