What is the ratio of all purpose flour to whole wheat when for baking purposes?

When baking, the general rule of thumb is to use a 50:50 ratio of all-purpose flour to whole wheat flour. This ratio provides a balance of texture, flavor, and nutritional value. Whole wheat flour has a slightly coarser texture and a more pronounced nutty flavor compared to all-purpose flour. By combining the two types of flour, you can create baked goods with a pleasing texture, a mildly sweet flavor, and a boost in dietary fiber and other nutrients.

It's important to note that when substituting whole wheat flour for all-purpose flour in baking recipes, some adjustments may be necessary. Whole wheat flour absorbs more liquid than all-purpose flour, so you may need to increase the amount of liquid in the recipe. You may also need to reduce the baking time slightly, as whole wheat baked goods tend to brown more quickly. Additionally, the texture of the baked goods may be slightly denser, but they will still be delicious and packed with nutrients.