Sure, SJ! Whole wheat flour (both white and traditional) have a slightly higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We suggest only swapping out 50% of the total amount of flour with whole wheat. Whole wheat baked goods will rise a bit less and have a more closed crumb structure. We hope this helps and happy baking!

• Reply