Charles Perry wrote:

> ...People who claim to make
> light whole wheat bread use more liquid and more mechanical
> development of the dough. A good description of that process is
> found in the book "Laurels Kitchen Bread Book"
>
For those who can't get to a library, Mike has distilled the
esentials of the process under the topics 100% whole wheat bread
at his Website:
http://www.otherwhen.com/SourDough/index.html

Regards,

Charles
--
Charles Perry
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** A balanced diet is a cookie in each hand **