Hi Jen! Whole wheat flour has a slightly higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We suggest only swapping out 50% of the total amount of flour with whole wheat. If you choose to use the whole wheat pastry flour, we'd recommend making an equal swap for the all-purpose flour and not increasing the liquid. Whole wheat baked goods will rise a bit less and have a more closed crumb structure. We hope this helps and happy baking!

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