At WSU Breadlab we bake with unsifted flour. 100% whole grain 100% of the time. And many times we just take any old recipe that calls for AP flour and do a 1:1 swap with whole grain flour. And it works.
There are recipes we make a lot at our lab. Some were developed by baker friends, some were developed by us. All of them have been baked over and over at our lab and in our home kitchens.
