On Sep 26, 11:09*pm, koko > wrote:
> On Sat, 26 Sep 2009 20:08:37 -0700 (PDT), Lynn from Fargo Ografmorffig
>
>
>
>
>
> > wrote:
> >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
>
> I used the KA unbleached white whole wheat flour for the pasta. The
> second photo in the series shows the bag of flour I used. It's the one
> that says make a well in the flour and add the water.
> The white sauce, that I haven't posted yet was made with KA whole
> wheat.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 09/23

Ok! Thanks for the clarification.
Lynn in Fargo
mortally afraid of baking with yeast and anything that has to be
rolled out thin