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 Shaw
www.kokoscorner.typepad.com
updated 09/23