Sharon, I use whole wheat pastry (WWP) flour often, when I make muffins, quick breads, and cookies. I generally use a ratio of 1/2 WWP and 1/2 AP flour. When making yeast bread, though, it is my understanding, based on my readings, that WWP flour should not be used. It is a softer wheat flour, which is perfect for muffins and quick breads, but not ideal for yeast breads. If you are wanting a whole wheat bread, it is best to use whole wheat flour, generally with a combination of bread flour or AP flour. Hope that helps!