Thanks for everything, Carl, but...
At the risk of offending those "know it alls", this neophyte would like
to know how to obtain wholemeal or strong white flour. I have seen and
used cornmeal but have yet to see wholemeal at my grocery store. Is
there another name for this or haven't I looked hard enough? To date I
have been using King Author's unbleached All Purpose. I would indeed
like to make more sour bread from Carl's starter - not to mention
pancakes as well, heh heh. dave
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