Whole Wheat

The shift to whole-grain baking usually begins with plain whole-wheat flour, the most commonly used whole-grain flour in home and professional kitchens. There is often a moment when measuring cups of all-purpose flour are traded for cups of whole-wheat—perhaps gradually, perhaps all at once. This is frequently part of a search for healthier alternatives, or it may be an impulse to add more flavor to dough or cookie batter. In my experience, it was a little of both.