For every cup of all-purpose flour you replace with whole wheat:
• Add 1–2 tablespoons extra liquid
• Rest the batter 15 minutes
• Add a splash of acid (buttermilk/yogurt/vinegar)
• Increase sweetener by 1 tablespoon (optional, for sweet recipes)
And if you’re really nervous, start with white whole wheat flour. It’s made from a lighter grain and behaves way more like all-purpose. It’s the training wheels of whole wheat baking.
Look, I’m not saying you’ll turn into a health guru overnight. But you can make a chocolate cake that tastes indulgent while secretly packing fiber. And isn’t that the best kind of rebellion? Go forth, hydrate your flour, and bake something that doesn’t need a chisel to eat.
