On Fri, 18 Sep 2009 06:46:22 -0600, "Janet Bostwick"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Fri, 18 Sep 2009 09:16:47 GMT, PeterL2 >
>> wrote:
>>
>>>sf > wrote in news:ehe6b5ppda1shekhh5rt50sauiligvuvf2@
>>>4ax.com:
>>>
>>>>
>>>> Looking at one of my cooking magazines and came across an ad for King
>>>> Arthur Flour. It both perplexed and amused me. The ad says....
>>>>
>>>> unbleached
>>>> white whole wheat
>>>> flour
>>>>
>>>> HUH? Whazzat mean? Sounds like something for everyone.
>>>>
>>>
>>>http://www.kingarthurflour.com/
>>
>> Do you think I would have asked if I understood what the h*ll they
>> were talking about? It's either whole wheat or white, not both.
>>
>There are 2 whole wheat flours. One is the traditional whole wheat ground
>from hard red spring wheat, the other is white whole wheat ground from hard
>white wheat. The white whole wheat is naturally lighter in color and taste
>and is not bleached to make it white. The white whole wheat has all the
>nutrients and properties of traditional whole wheat. It is the same except
>for color. It is not an all purpose flour.
>Janet
>
Thanks Janet. I had a hard time wrapping my mind around white and
whole wheat in the same term. I've only come across brown whole wheat
flour.

--
I love cooking with wine.
Sometimes I even put it in the food.