Q: I’m intrigued by the white whole-wheat flour thing. Why is it so desirable, and what do I need to know about it?

A: The primary appeal of white whole-wheat flour is the fact that it is a whole grain, unlike all-purpose flour, which is refined to remove the bran and germ. That means the flour retains the nutrients and fiber of those parts of the wheat kernel. For comparison’s sake, 1/4 cup of whole-wheat flour (white or traditional) typically contains 3 grams of fiber, while all-purpose contains 1 gram or less, depending on the brand.

White whole-wheat flour is made from hard white wheat, a lighter-colored grain than the red wheat used in regular whole-wheat flour. I find it milder in flavor, too, with a less bitter edge.

You can substitute white whole-wheat flour one to one for the entire amount of whole-wheat flour called for in a recipe, advises King Arthur Baking, which recently rebranded its product as Golden Whole Wheat. For recipes that call for all-purpose flour, you can swap in up to 50 percent white whole-wheat flour, King Arthur says, though for lighter-colored baked goods, such as bread or cake, you may want to start at 25 percent and see how you like the results, as you will end up with a darker color and nuttier flavor. And, as is the case with whole-wheat flour, white whole-wheat may not be the best choice for especially airy or tender bakes, such as angel food cake or biscuits, which can turn dense or gummy with other types of flour.

As to what else you need to know, white whole-wheat flour, like all whole grains, is more prone to going rancid. If you won’t be going through the flour particularly fast, stash it in the freezer for longer storage; it will last up to a year or two. Use it straight from the freezer when you’re ready to bake. White whole-wheat flour can be a little trickier to find in stores, though we have had good luck finding King Arthur’s at well-stocked supermarkets. Otherwise, it’s easily accessible online.