I think most of us have seen that whole wheat yeast breads rise slower and lower than white flour breads. Is adding a bit more yeast when substituting a portion of whole wheat for white flour recommended? Will it help the rise and change the length of the rise? I find it easy to sub 20% to 30% whole wheat without much problem, except it will not rise as much. I love the addition of at least some whole wheat flour in yeast breads.
Thank You,
Tom

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