For simple baked goods like cookies or brownies, Community Grains flour can typically be substituted 1:1 with AP flour quite easily with no special consideration.

For breads and sourdoughs, there are a few differences. Whole grain flour absorbs liquid more slowly than AP white flour, because it is not as finely processed. Depending on your recipe, this may require longer resting periods, more proofing, or more water than with AP flour. It can be finicky a process to develop new whole grain ratios but that’s part of the fun. It’s all about exploration. Because whole grain flour naturally contains the nutrients and fiber that are taken out of white flour during the milling process, your baking will now include the benefits of a more nutritious and flavorful flour.