Since the whole wheat is lighter with more absorption, why not get ahead of the recipe your making a day before and add a table spoon of vinegar to a third cup of warm water and let the whole wheat flour mixture set for a day in advance. Wouldn't it then react the same as all purpose flour during the baking time. I would think that the acidity of the vinegar would break down the graininess and reduce the stronger taste of the darker wheat while the water would infuse the wheat.

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