Does using whole wheat flour instead of white flour make a difference in baking? and solution to problem plz..?

Replace no more than half of the all-purpose flour with whole wheat flour and add half again as much baking powder plus a bit more liquid to the recipe. Compared to all-purpose flour, whole wheat flour makes baked goods denser and coarser in texture. It provides more fiber but about the same nutrients as enriched all-purpose flour. Some recipes call for whole wheat pastry flour. This website offers a number of recipes. http://www.101cookbooks.com/ingredient/whole%20whe...

If you wish to use whole wheat flour, I would search online recipes that use it, before attempting to bake any other products with it. You will find a number of recipes. Baking is the most precise method of cooking and often requires exact ingredients and measurements to come out properly.

I certainly give you credit for trying to cook and bake with more healthy ingredients.

i use 100% whole wheat, but i grind my own wheat berries, then add some things to it to give it more of a lift. i'm not sure about using store-bought whole wheat flour.........king arthur has a WHITE whole-wheat flour that's supposed to be really good and you should be able to use that w/out any regular flour w/it. if you can buy wheat berries from a co-op or something and grind your own OH MY WORD you will NEVEEEEEEEEER want to buy or eat store-bought again. also, all the nutrients stay alive in an unbroken wheat berry, and if the berries are ground and then baked in the bread right away, the bread is alot more nutritious. whichever way you go, i suggest adding some gluten (you can find it whole foods store) and some dough enhancer (i make my own w/dry milk, ground ginger, vitamin c granules, gluten, and some other things, i forgot at the moment, i bet you can find a recipe for it online). another tip is to mix some of the whole-wheat flour with all of the rest of your dry ingredients, your oil and eggs if you use that (if you don't want to use eggs, soy flour is an ok replacement), and the water that you've dissolved your yeast and some sugar in, and then let that sit for like 20-30 minutes. this will soften the bran in the flour. the sharp edge of the bran is what slices through the strands of developing gluten and produces a heavier loaf (sort of like puncturing a balloon). after that sits, you can then knead in the rest of your flour. be sure not to use too much flour.....that will ALWAYS make a really heavy loaf no matter what else you do. whew!!!!! breadmaking is a science and an art.....there are so many variables!!!! if you live in a wet/dry climate, your elevation, your water type......don't let that discourage you though!!!! just try different stuff!!!!! good luck and have FUN!! :))))

If you don't mind denser bread, it's fine. However, the bran in whole wheat flour will do serious mechanical damage to the gluten web, so you'll be better off using specific whole grain recipes if you're not up for that.