On Sep 26, 9:04*pm, koko > wrote:
> On Sat, 26 Sep 2009 17:01:37 -0700 (PDT), PickyJaz >
> wrote:
>
> >On Sep 26, 4:57*pm, PickyJaz > wrote:about flour....
> >Oops, I forgot to ask my question. *Does anyone know if there will be
> >any recipe adjustment needed in the things I've only made with white
> >if I choose to use the 100% whole wheat?
> >...Picky
>
> I just made a white sauce using the KA 100% whole wheat. No problem.
> I've been using the KA white whole wheat for a while now and I haven't
> had any problems using it as I did AP flour.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 09/23

Koko,
If I remember right, the flour you just made the lasagna from was KA
unbleached all-purpose. I thought it looked very dark, your no-egg
pasta dough was almost butterscotch colored. My unbleached flour isn't
that dark!
Lynn in Fargo