In article > ,
"Janet Bostwick" > wrote:

> "PickyJaz" > wrote in message
> ...

[snipped questions about different types of flour]

> > ...Picky >
> You will find that the ww absorbs more liquid than all purpose. I think
> there may be some substitution formulas around somewhere.

I looked at the rfc FAQ and didn't see anything about substituting types
of flour. There is a newsgroup called rec.food.baking which might be
good. The rfc FAQ, in section 10.1, gives the URL for the FTP site
containing the rfb FAQ.

--
Dan Abel
Petaluma, California USA