I was going to take a stab at the recipe below, but was thinking about using 50% Whole wheat flour. If I were to do so,
a- are there any other quantities I should adjust accordingly?
b- how badly do you think it will affect the texture of the dough?
Updated 11 months ago | 17
Updated 3 months ago | 0
Updated 1 year ago | 9
Updated 3 months ago | 27
Updated 1 year ago | 1