"rosie read and post" > wrote in
:

> wayne,
> can't we use JUST whole wheat?
>

The problem with using JUST whole wheat is that it's a much heavier flour
than all-purpose. Combined with liquid, it also produces a "stickier"
result. I'm sure that some recipes wouldn't be a problem, but I'm just as
sure that others would be.

In most recipes where whole wheat flour is used, it's almost always
combined with other flour. A 50-50 mix is typical.

YMMV

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.