Popped into the local Fred Meyer this morning to pick up some bread flour and noticed a bag of KA White Whole Wheat flour on the shelf. I almost picked it up, but then held off for some of my "regular" (KA White Bread Flour). Has anyone tried this flour, and if so, with what results?

I also wonder about "white" whole wheat flour. Is its only claim to fame the fact that it might fool people who say they don't like whole wheat into eating it? Does the amount of bran differ from "brown" whole wheat?

Ken