This is a great article. I’ve been baking a lot since Covid. I love the flavor of whole wheat and have been substituting it in my scones, quick breads and even the pillowy soft cinnamon rolls. I didn’t know about adding more liquid and will do that going forward. All the substitutions have been fine, but the rise in the rolls was not great. I’m going to try it again with the addition of more liquid and longer rising time. Covid has made me a much better baker. 😁

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