When the whole wheat to white flour ration got to high in my bread I was ending up with bread that got really crumbly after it was a day old. I’ve started adding some Vital Wheat Gluten to my recipes and this seems to do the trick. In fact, I’ve been adding it to other things, too. Now I can make my biscuits 100% whole wheat and they don’t crumble to pieces when you spread jam on them. One hundred percent pizza dough is just as fluffy as the half and half stuff I was making. I’m going to try converting all kinds of recipes over to all whole wheat with the added gluten.