Baking with whole wheat flour

On principle, I am a big fan of whole wheat. Whole wheat pasta and some hearty homemade pasta sauce (none of that store-bought, mass-produced jar of crap) fills you up. Whole wheat bread, smoked turkey, cukes, tomatoes, and avacado delivers a solid lunch. Baking with whole wheat flour, on the other hand is not so satisfying. Perhaps it's a lack of practice and finesse with the whole wheat technique, I find that the bread I bake with whole wheat flour to be lacking the open, airy crumb that appeals to me.

One of these days when I'm not so preoccupied with MS1, I'll get around to working on my whole wheat technique.