If you have a recipe that calls for white flour and you want to convert it to whole wheat flour you’ll need to adjust your liquid for best results. Whole wheat is more absorptive than white flour so your recipe might be too dry unless you add a little more liquid.
Whenever I’m changing the flour in a recipe I usually don’t substitute 100% the first time. I start with a 50% substitution and make necessary adjustments until the recipe is 100% whole wheat flour and tastes great!
Photo credit: davidsilver