I read something a while back that said white whole wheat (as opposed
to the normal red wheat) is supposed to be far less 'bitter' tasting in
baked goods. I've tried it a couple of times, but I'm not sure I can
tell the difference. Perhaps it's because I cut it with regular flour
to ensure that someone in the house actually eats whatever I'm making.

Is it just me, or is this just another marketing ploy? I think I tried
the King Arthur brand, by the way...

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com