An excellent observation, Erika. Whole wheat, which includes the bran and the germ of the wheat berry, has a higher protein content than all-purpose flour. The higher the protein in a flour, the more liquid it absorbs. (All-purpose has a protein level of 11.7%, whereas whole wheat's is 14%.) You can combat this by adding an additional 2 teaspoons of liquid for every cup of whole wheat flour. Per the lack of rise, it could be helped by more moisture, but in general, whole grain recipes don't rise as much. The reason is that bran has tiny little sharp edges that cut gluten strands and prevent things from rising as high. Adding something like a Whole Grain Bread Improver or Vital Wheat Gluten can help give your batters or doughs some extra strength. Annabelle@KAF

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