Anyone have experience incorporating whole wheat flour in Kenji’s [Easy Pie Dough](https://www.seriouseats.com/easy-pie-dough-recipe)? Any changes to hydration? I have 14% protein WW in the freezer and only enough AP flour to pull off a 57%AP/43%WW combo…
I did see Stella’s [Whole Wheat Pie Crust](https://www.seriouseats.com/whole-wheat-pie-crust-recipe), but there’s a comment that mentions her WW recipe works best with something around 10% protein.
by inyourseoul