Baking with whole wheat flour opens up new flavors and textures in baked goods. It has nuttier flavors than white flour, creates a denser finished product and is higher in nutrition. I have had such a grand time creating these three recipes and plan several more in the coming weeks. If you are inspired to amend any of your existing recipes to include whole wheat flour keep in mind that if you use weight rather than cups and teaspoons to measure, whole wheat flour per cup is 113g as opposed to white which is 120g. Also, whole wheat, like most whole grain flours also absorbs more moisture, so any liquid you add will need to be adjusted. I would encourage to check out the King Arthur Flour site. It has a wealth of information for many of your baking questions. www.kingarthurbaking.com