Yay! I recently bought a bag of KA White Whole Wheat flour and I was wondering what the best way would be to swap out some AP flour for the white whole wheat in recipes (specifically in the Buttery Sourdough Biscuits) and I found my answer here...by volume (so 60 grams of AP flour and 56 grams of white whole wheat). This is such a helpful article! It is bookmarked for easy reference, and I may print a few passages to store in my recipe binder. Thank you so much!!

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