> From: J&A Braun <2brauns@bellsouth.net>
> Subject: Wheat bread failures
> Date: Thu, 23 Apr 1998 20:48:27 -0400
>
> I have made several attempts at wheat flour recipes in my ABM. Most of
> them contain 2/3wheat 1/3white. They all look beautiful until they fall
> and look sad. I have tried increasing the amount of white and decreasing
> the wheat with very little luck. Any thoughts on what I am doing wrong?
I must apologize up-front, for this is not an answer to the poster's
question, but a rant of my own. Sorry!
[start of rant]
One of my "pet peeves" is this apparently widespread discussion of
"wheat" and "white" flours as if they were somehow different, as if
white flour were not made from wheat! WHITE FLOUR *IS* WHEAT FLOUR.
I deduce that when someone talks about "wheat" flour that they really
mean a dark-colored wheat flour. If it is made from wheat and is dark,
should it not be labeled "whole wheat"? If it is no so-labeled, then
what is it? Is it white flour with some darkening agent in it, or what?
If it is not "whole wheat" I'm sure I wouldn't want to bake with it
anyway!
[end of rant]
Fred
--
---- Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------
"For him who is able to keep you from falling and to present you before his
glorious presence without fault and with great joy--to the only God our
Savior
be glory, majesty, power and authority, through Jesus Christ our Lord, before
all ages, now and forevermore! Amen."
----------------------------- Jude 1:24,25 (niv) -----------------------------