Hi there, Lydia! Typically you can replace up to 50% of the flour in a recipe with whole wheat flour and get very similar results. 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. If you'll be replacing all of the all-purpose flour with whole wheat flour, mix the ingredients together to create a shaggy mass and allow the dough to rest for 20 to 30 minutes before kneading. After letting the dough rest, start the kneading process — if the dough feels stiff or dry, add a touch more liquid. You want to create a smooth, supple dough. You'll also want to keep in mind that 100% whole wheat baked goods often don't rise quite as high and they have a more closed crumb structure. Happy baking! 

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