"PickyJaz" > wrote in message
...
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?

Are these baked things? I used it for roux and it was fine, but I noticed it
tried to separate into the coarser and finer elements.