whole wheat flour question re: bread making
For classic French bread, can I sub whole wheat flour for all purpose flour and get the same results in terms of yeast effect, finished texture, and anything else you deem relative?
exactly. if you really want classic french bread, but want some more nutrients or substance, then you may want to try adding 1/2 cup raw wheat germ. It won't harm the bread and will add some substance.
Whole wheat is very different to normal flour in bread. It doesn't have the same gluten content, etc. If you are going to sub, as kittyfood suggests, I'd start out by only subbing 1/3 of the flour for whole wheat.
If you want to bake with whole-wheat flour, find a recipe that calls for it. Adapting a white-flour recipe means trial and error.