Adjusting for King Arthur White Whole-wheat flour
The KA website says that White Whole-wheat flour can be substituted for up to a third of regular flour. I tried substituting about 28%, and found that the dough mixed up rather stiff. Twice I had to add more water (which isn't as easy once the gluten is active).
Can anybody provide some guidelines on how recipes should be adjusted for White Whole-wheat? Should I be using less flour or more water, and what percentage change?