Baking with white whole wheat flour

Bread baker's tips from King Arthur Baking:

• When white whole wheat flour is substituted for up to 50% of the all-purpose flour, there's no need to make a change in your favorite white-flour yeast recipe — the result should be quite similar to the original.
• When white whole wheat flour is substituted for 100% of the all-purpose flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used; and allow the dough to rest for 20 to 30 minutes before kneading.
• Try substituting orange juice for a small part of the liquid called for in the recipe. While it doesn't lend any flavor of its own, orange juice seems to temper the potentially stronger flavor of whole wheat.
• Read more in our blog — Yeast bread, rolls, and pizza: from white to wheat, a baker's guide