While whole wheat can lend added flavor and nutrition to yeasted doughs, the bran and germ present in whole wheat can also interrupt gluten development, leading to heavier, denser loaves. For this reason, we recommend starting with a partial substitution, just 25% of the total amount of flour. If you like the initial result, increase the percentage gradually until you find your favorite balance. If you’re a real whole wheat lover, we have had success subbing our White Whole Wheat for all of the flour called for in the dough. If you choose to do so, we heartily recommend sticking with AP Flour for the starter, as whole wheat ferments much more quickly. The texture will be a bit heavier and chewier, and you may find that you need a little additional water to get a soft, smooth dough. Mollie@KAF

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