white whole wheat VS whole wheat
I found a recipe I would like to try for whole wheat pizza dough, but I just noticed it calls for WHITE whole wheat. I understand the differences between the two (I believe), but can I substitute whole wheat in place of white whole wheat or will that mess up the chemistry of the baking process? Should I add/take away something else to compensate? (It also calls for vital wheat gluten).
If you couldn't tell, I'm fairly new to baking. I do appreciate any handy tips!