Bread-Bakers v106.n021.4

Maze:

I bake a lot of quick breads/muffins and use all whole-wheat pastry 
flour in place of all-purpose with excellent results. I have made 
them with half whole-wheat, half all-purpose and all whole-wheat but 
like the results a lot better with whole-wheat pastry flour.

Will add that when I use whole-wheat flour I find that I always have 
to add some all-purpose. I've also used part whole-wheat pastry flour 
in cookies too, like chocolate chip and oatmeal.

Happy Baking,

Annie