Great article! Maybe I missed it, but when you are talking about white whole wheat flour, do you mean soft or hard? I bought soft white whole grains wheat (that I mill) into flour… I have great success in baking replacing all of the AP flour. I have now started to replace part of it with barkey flour… really nice results. I also use a mix of flour: soft whole wheat/ barley and Red Fife flours for my daily bread. I add 1 TBSP of gluten flour per cup of flour of these flours, I often add 1-2 TBSP of soy okara powder… and I get great results… light breads and delicious… anyway, please let me know if you mean soft or hard whole white wheat flour here. Thank you!

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