Hi Mary, we're glad to hear you're eager to bake with your daughter! We love hearing about families sharing the joy of baking with younger generations. If you're looking to add some whole wheat flour to the pastry dough, we'd recommend replacing half of the all-purpose flour with whole wheat pastry flour, ideally. (This is a lower protein content flour that will make a very tender dough.) If you can't find whole wheat pastry flour, you can use white whole wheat flour instead. If you make a 50% whole wheat pastry dough, you won't need to make any other adjustments. If you use more whole wheat flour, then you may need to add slightly more water to the dough to ensure it's fully hydrated. Happy baking! Kye@KAF

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