I'm a little confused. Almost everywhere else on this site it's recommended to weigh your flour for the most accurate results so that's what I've been doing. As a plus it's easier to do a 25% substitution in grams rather than cups. But now this article says it's better to do it by volume for whole wheat substitutions? I'm making the golden pull apart buns which calls for 418 g of AP and I was going to use about 104 g of white whole wheat and 314 g of AP - so that the total weight is the same. But I guess the volume might be a bit off that way...so should I use less white whole wheat than the 104 g? I'm sure I'm overthinking it...but my previous whole wheat experiments, while delicious, did have some issues with density so I want to get it right.

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