Depending on what I’m making I usually use 1/2 (or less) AP and 1/2 (or more) White Whole Wheat (King Arthur of course) for better nutrition and fiber. I’m wondering if that would work well here?
I will also using Greek Yoghurt thinned with a bit of water as in my previous question.
Won’t be trying it until the weather cools down here(101 yesterday).

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