"cshenk" > wrote in message
...
> "PickyJaz" wrote
>
>> Oops, I forgot to ask my question. Does anyone know if there will be
>> any recipe adjustment needed in the things I've only made with white
>> if I choose to use the 100% whole wheat?
>
> Yes, but it depends on what you are making with it. Rule of thumb for
> breads will be you won't get as much rise although adjustments can be
> made. (there's even a thread on this right now in alt.bread.recipes).
> snip

I just put 'whole wheat flour substitution for white flour' in my search
engine bar and came up with a dozen or more hits on the Internet. I only
looked at the first link and there seemed to be some good hints beyond what
we might express here. These hints were geared mostly to regular baking --
cookies, quick breads, but yeast bread suggestions were available as well.
I suggest the OP check the 'Net for more help.
Janet