HDTenEightyP/NetNews huggingface dataset:
From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Bell-Northern Research, Ottawa, Canada
Date: Thu, 7 Jan 1993 16:14:19 GMT

Speaking of college/university cooking stories...

I lived in an unusual sort of dorm... the buildings were towers, each 
floor having four apartments, each apartment had six bedrooms, therefor, 
six residents. Each apartment had its own common kitchen/dining/living room.
In the four years I  lived there, I had many, many roommates, of varying
cullinary skill levels.

The worst was a woman named Cathy. Both of her parents were uninterested in 
cooking, and she had never really learned even the basics. Although she was
an academically bright individual, it never dawned on her that it is necessary
to put water in with the frozen peas when you cook them, or that it is necessary
to remove plastic wraps from around frozen pizzas. Early in the semester she
appeared at my bedroom door and requested assistance with her Kraft Dinner (TM),
affectionately known as KD. She felt that something had gone wrong... She had
not really read the instructions (does anyone after the first time?) and had 
added the margarine, milk and cheese mixture to the boiling water. To top it all
off, she had left the noodles cooking for about half an hour before coming to
talk to me about it. The result: a pot of sticky, gooey mess that sort of looked
like runny orange wallpaper paste.

After this, however, the roommates held a collective meeting and decided that if
Cath were to use the kitchen, she should not do so unchaperoned. We took turns
helping her with her cooking. By the end of eight months, she had picked up enough 
survival skills to be able to whip up basic one pot, chili-type meals and not set
off the smoke detectors. 
-- 
-------------------------------------------------------------------------
Cynthia Sanoy                    |   #include <std/disclaimer>
Dept 0367, DCR Development       |
Prism Systems Inc                |  "A train of thought was passing by
132 East Drive,                  |   I caught it
Brampton, Ontario                |   And spent the day
L6T 3T9                          |   In wond'rous reverie..."
CANADA                           |       CAS - Sept 4/87
PHONE (416) 452-4923             |
FAX   (416) 452-3342             |
-------------------------------------------------------------------------
From: pw@panix.com (Paul Wallich)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 7 Jan 93 18:03:29 GMT
Organization: Trivializers R Us

In <wentzell.118.726413504@ace.acadiau.ca> wentzell@ace.acadiau.ca (LEEANN WENTZELL) writes:

>My husband gave me a cookie "gun" press for Christmas a few years ago. I 
>happily mixed up a largw batch of spritz cookies, and proceeded to fill up 
>all my kitchen counter and table space with cookie pans. Since I had a 
>little more dough to use I moved all the pans into the dining room, placing 
>them in a line on the floor. I then filled two more pans with the remaining 
>dough. When I went to get the other cookies, however, I found that my dog 
>had snuck in through the other dining room door and had quickly polished off 
>nine pans of cookies! All that work for about three dozen cookies!

On the floor?! sheesh. But then of course I come from a family where
the cat regularly walked up to your plate and tried to make you go
away, and where the dog once polished off most of a ham left unattended
for 30 seconds on the dining room table... (We put a lock on the
refrigerator after he learned to open the door -- nothing quite like
coming in to the kitchen to see a german shepherd pawing through
the meat drawer and rejecting most of it.)

paul
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 4 Jan 93 14:57:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

Attention: David Wilkinson
From: barrie.j.lax@synapse.org

DW<In article <1992Dec30.202521.15133@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>
> Boy this brings back memories.  My dad would eat raw onion sandwiches
>with dijon mustard. It had to be on Pepperidge Farm White bread.
>Sometimes he would add some sharp NY cheddar.
> Doris

DW<I have to admit, I'm quite fond of strawberry jam (jelly) sandwiches
DW<with raw onion. I get some very strange looks when people see me
DW<making them.

I wonder why? You should explain by saying your "in the family way",
that should stop them from staring.

               Bar.
---
 . 1st 1.01 #300 . 1st does more by 9:00am than other readers do all day
Newsgroups: rec.food.cooking
Subject: Re: keeping homemade bread fresh...reply to Jim
From: abel@vax.sonoma.edu
Date: 12 Jan 93 12:32:27 -0800
Distribution: na
Organization: Sonoma State University

In article <1993Jan12.150915.20791@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
> I have found keeping homemade bread fresh a problem also - it seems to
> get dry and crumbly by the second day (My mother used to make bread once
> a week for the entire week - I never remember that bread to be crumbly
> and dry - but that is beside the point).  Anyway, I have found that if
> I freeze the bread as airtightly as possible just after it is cool from
> the oven, it will stay very fresh tasting when thawed (if you thaw and
> then put in the oven, the crust gets crispy too).  Hope this helps - Lori

I'm no bread expert, but IMHO, the better the bread is the quicker it 
gets stale.  The bread I like best in this area (Sonoma County, 
California) comes from the little Sonoma French Bakery.  I swear it 
doesn't keep a day.  The stuff you buy in the supermarket, though, 
keeps fine for a week.  When I was a kid, my family made a month's 
worth of bread at a time.  They froze everything that they weren't 
going to use that day.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Bacon Drippings - Storage Life?
Organization: Lockheed Missiles and Space Co.
Date: Mon, 4 Jan 93 20:08:21 GMT

In article <1993Jan4.184805.22504@ast.saic.com> hyler@ast.saic.com writes:
>Hi folks,
>I got a new kitchen gadget for Christmas that I've used quite a bit now
>and just love.  It's called an "Oinker" and is a ceramic (no lead)
>pitcher with a ceramic grate for the top.  You hang slices of bacon
>over the grates (it says 12 but the best I could do was 6 at a time)
>and then microwave to desired doneness.  All the bacon drippings drip
>into the bottom of the pitcher for pouring out.  The bacon is then
>either gently pulled out for u-shaped bacon strips or broken in half
>for straight strips.
>
>Now to the question.  How long can I store and use all this great bacon
>drippings?  Any special storage or will a plastic container be ok?  Can
>I add future drippings to older ones?  I seem to recall that some folks
>just keep a jar at the stove and pour the bacon drippings into that.  But
>I also was under the impression that they were used pretty quickly.
>
>Previously all the bacon drippings were just absorbed by the paper
>towels.  Now it seems a waste to throw away this great stuff.  I can't
>use it that often, but occasionally I want to cook up some bacon just
>to get these drippings.  It seemed more logical that I should just save
>it from when I am making bacon for breakfast on rare occasions.
>

the drippings can be kept "by the stove" for quite some time - they're
great for fried eggs, potatoes, etc - if you don't cook that much with
the bacon fat but want it around, pour it in a jar and put it in the 
fridge - it'll keep quite some time - BTW bacon fat has a _very_ 
noticeable 'rancid' odor when its gone bad

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: smoked salmon
Date: 6 Jan 93 20:28:13 GMT
Organization: Emory University, Dept of Math and CS
NNTP-Posting-Host: emory.mathcs.emory.edu

Speaking of smoked salmon, where do you folks who use it
get this ambrosia?  I love it, but it seems prohibitively
expensive, and the only place I see it sold is in mail-
order catalogs.  Any ideas about how regular people can
afford it?  (Please don't tell me to eat lox instead)

Rage away,

meg

PS:  Now that we know the difference between s.s. & lox,
what is the difference between lox & nova?  Did I miss
a post on this?

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: hart@minnie (James A. Hart)
Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
Organization: TRW Inc., Redondo Beach, CA
X-Newsreader: Tin 1.1 PL4
Date: Mon, 11 Jan 93 21:18:54 GMT

WVOSS@novell.com (Wes Voss) writes:
: In article <C0nnC0.614@cerc.wvu.wvnet.edu> hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong) writes:
: >From: hooverb@cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
: >Subject: Re: Ronco Dehydrators, was: Wanted Dehydrator Recipes
: >Date: 10 Jan 93 20:24:00 GMT
: >From article <1993Jan8.223745.14711@cuuxb.att.com>, by jim@cuuxb.att.com (~XT6561210~Jim Davis~C24~H18~7221~):
: >> 
: >> Speaking of Ronco Dehydrators. Has Anyone else ordered one from them recently?
: >
<deleted>
:
: >My advice is to cancel your order from Ronco and spring the extra bucks
: >for a real dehydrator.
: >
: >Bruce Hoover
: 
: On the other hand, we purchased one of the Ronco dehydrators 6 months ago, 
: and we havve been very happy with it. The model they are selling now has a 
: regular heating element in it, and we do not need to adjust anything to get 
: it to work. The only work we do is rotate the top trays to the bottom after 
: 12 hours or so..
: 
: I, for one, would recommend it.
: Wes
--
I'd recommend it too, unless you want to spend MUCH more for one with a fan
in it to circulate air.  Personally I don't mind rotating trays and waiting
a little longer for results.  Not connected with Ronco, just a satisfied
customer of over 10 years.

Name:        Jim Hart    N6JSS
InterNet:    hart@donald.etdesg.TRW.COM 
                         I'd rather be LANDSAILING!
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Wheat Bread Flour Question
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Thu, 7 Jan 1993 17:58:19 GMT

I've been making bread in my bread machine using two parts
bread flour (white) and one part wheat flour.  Yesterday, 
in the health food store, I came across some "wheat bread
flour."  Could I combine this 2:1 with my regular bread
flour like I've been doing, or can I use this alone (without
mixing in the white bread flour)?

Thanks!
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: refried beans (again)
Organization: Novell, Inc.
Date: Tue, 12 Jan 1993 16:51:37 GMT

In article <1it0v2INN9nd@shelley.u.washington.edu> lvisco@carson.u.washington.edu (Lydia Visco) writes:
>From: lvisco@carson.u.washington.edu (Lydia Visco)
>Subject: refried beans (again)
>Date: 11 Jan 1993 23:47:46 GMT
>Well, what can I say, I'm new, and I'm still trying to understand how
>Internet works, so please bear with me while I attempt to post -AGAIN-!
>
>Can refried beans be frozen?  I can never finish a can of the stuff before
>it goes bad.

You just need to eat them in the morning with scrambled eggs and tortillas!
(Thats how I prefer them, but I suppose it is an aquired taste.) Refried 
beans never last more than 2 days at my house... Never tried freezing 
them.

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: REQUEST:  Cider recipes
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 5 Jan 1993 16:30:34 GMT


I recently bought a lot of apple cider (I could have bought
less but I wanted the glass jug it came in) and am having
a hard time using it all.  Does anyone have recipes using
cider (besides drinking it of course :) ?

P.S.  This is the non alcoholic type of cider.  Apple juice
really.

Thanks,
Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.cooking
Subject: Re: Thai cooking/Galangal root
Date: 5 Jan 93 08:45:46 GMT
Organization: Fulcrum Communications

In article <1993Jan4.155347.21926@pmafire.inel.gov> russ@pmafire.inel.gov (Russ Brown) writes:

>You can get 1 oz. of galangal root for $2.50 from DeWildt Imports, Fox
>Gap Rd., R.D. 3, Bangor, PA, 18013.
>

Does anyone know a source for this kind of thing in the UK?

Thanks,

Dave W.

--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
From: rjarecki@balboa.eng.uci.edu (Robert Jarecki)
Subject: Re: Net's Funniest Kitchen Disasters
Newsgroups: rec.food.cooking
Organization: University of California, Irvine
Date: 4 Jan 93 20:28:37 GMT

In article <1992Dec30.183623.12734@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>Excuse me?
>
>I think I missed something here... you put LIVING sharks in the
>pool and they died from the mistreatment and this was funny?
> 
>I MUST have missed something...

And it didn't happen in a kitchen, either!

>
>  
>Clover
>la1002@albnyvms.bitnet
>This is my very first sig.file
>


Newsgroups: rec.food.cooking
From: "Dave Breece" <dbreece@kiwi.ucs.indiana.edu>
Subject: New Archives?
Organization: Indiana University, Bloomington
Date: Mon, 4 Jan 1993 02:38:24 -0500


Just wondering:  Are the new recipes (either here or rec.food.recipes)
being archived anymore?  If so, where?

I just haven't seen anything new in wuarchive for a long time now, and
was hoping that all these great recipes aren't being lost.




-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking,soc.culture.indian
From: venu@cirrus.com (Venu Nayar)
Subject: Re: Help me use this cooked lamb
Keywords: Old Lamb
Organization: Cirrus Logic Inc.
Date: Wed, 13 Jan 1993 00:34:20 GMT

In <C0I7Cw.8M4@panix.com> stcmille@panix.com (Steve Miller) writes:

>Can anyone make some suggestions for lamb, other than just eating it,
>which is a perfectly good way of eating it.

If you like Indian Mughlai curry, here's a variation: 

Ingredients: (Serves 4 people)

Dry Spices
----------
1 tsp. 		chilli powder
1 tsp.		cummin powder 
1 tsp.		turmeric powder
1 tsp. 		cardommom powder 
1 tsp.		cloves

-----------------------------------------------------------------------------
2 tblsp. 	butter 
4 tblsp.	yoghurt 
4 medium 	tomatoes 
1 medium	onion 
4 cloves	garlic 
1" piece	ginger 
1 lb.		Lamb [diced, or cut into bite size pieces]
----------------------------------------------------------------------------- 

1]	Grind the onion, ginger, and garlic to a fine paste.  

2]	Dice the tomatoes.

3]	Heat the butter over a slow fire till it melts. Raise the heat till 
	the butter starts smoking. 

4]	Lower the heat, put in the {onion, ginger, garlic} paste and fry to
	a golden brown color.  

5]	Mix in all the dry spices, and the tomatoes. Fry till the butter
	floats to the top. 

6]	Put in the diced lamb, and fry to a dark brown.

7]	Put in the youghurt, mix well, and reduce the heat to a simmer.

8]	Simmer for about 20 minutes.
-- 
Venu Nayar			|		Internet: venu@cirrus.com
Cirrus Logic Inc.		|		(510)-226-2100 X3737 
For every complex problem, there is a solution that is simple, neat,
and wrong.
Newsgroups: rec.food.cooking
Subject: Re: bread machine-low cal recipe
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 11 Jan 93 16:57:28 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1993Jan11.090020.5709@sarah.albany.edu>, la1002@albnyvms.bitnet
(Clover M.) wrote:
> If you look in some of the books, there is a recipe for a diet
> bread that uses flour, yeats and diet soda.  The ownder of DAK
> invented it as a jjoke because his kids teased him that he drinks
> so much diet soda that he should make bread from it.  So he did.
> I can't tell you how it is, because I hate diet sod, but HE sais
> it was good enough to make again, and to include in his cookbook.

Clover-

I tried DAK's diet cola bread, except using the non-diet Pepsi I had on
hand.  It was a beautiful loaf, but extremely "chewey".  I don't think I'll
try it again.

fred-mckenzie@ksc.nasa.gov
Newsgroups: rec.food.cooking
Subject: RECIPE: Apple Cheese Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Jan 93 00:30:21 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      APPLE CHEESE MUFFINS  
  
1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda 
1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk  
1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts  
  
Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat 
well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats,   
apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for   
20-25 mins or until done. Makes 18 muffins.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
   
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Sea Salt
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 19:05:26 GMT

In article <VXD5wB1w165w@jaiser.rain.com> jerryg@jaiser.rain.com (Jerry Gaiser) writes:
>aad@siemens.com (Anthony Datri) writes:
>
>> 
>> Plug:  I don't own a salt shaker, and there is no NaCl in my apartment.  You
>> don't need it, and I don't miss it.
>> 
>
>Comment:
>
>While I agree that most folks in the U.S use way too much salt in their diet,
>the prudent use of salt enhances the flavor of dishes cooked. And you'll have
>a heck of a time making a decent loaf of bread without it (I know .. there
>are no salt breads).
>

I used to salt everything before I even tasted it and have cut back to
almost no salt usage at all, but once in a while I like salt on 
something and I have friends/guests in my home that like salt, so,
whether I need it or not I have both regular/iodized salt in shakers and
sea salt in grinders at my house


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony Datri)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Date: Fri, 8 Jan 1993 15:36:14 GMT

>the dehydrated beans, and put it into the oven.  Seeing the size of the pot
>(this was a man sized pot that had wheels on it, as you couldn't lift it),
>he assumed that one full sack of beans must be the right amount to use.

Where'd the extra volume come from?

-- 

======================================================================8--<
Newsgroups: rec.food.cooking
From: bchamber@vlin1.vsla.edu (Bill Chamberlain)
Subject: Re: onions
Organization: Virginia State Library
Date: Mon, 11 Jan 1993 21:12:15 GMT

Thanks for your suggestions.  I have tried shallots and found
them to be a lesser problem when used in normal quantities, but
certain recipies require large amount of onions, and to give
the same effect need a lot of shallots, which brings up - sorry
back - the problem.  I use the elephant garlic but have to
explain this since otherwise next time I visit, I am served
onions again.  Food allergies are much more prevalent than we
realise according to one doctor I visited, and onions are the
most common food allergy.  Bigest problem is restaurants,
especially such horrors as Macdonalds, that automatically
include onions.  I appologise for my incorrect email address.
This is the correct one.

Bill Chamberlain
bchamber@leo.vsla.edu
From: thelma@csd4.csd.uwm.edu (Thelma Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: Baking Soda/Powder
Date: 6 Jan 1993 11:44:53 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
: 
: Sorry, Anthony, baking powder contains baking soda plus an acid and stuff
: to dilute it and keep it from clumping up, a role usually filled by a
: starch.
: 
: Baking soda is NaHCO3.  : - Shankar

     I am surprised that no one has pointed out that baking powder can
     therefore be used more freely than baking soda: the soda needs an
     acid ingredient in the mixture to activate it--e.g I make biscuits
     with baking powder, baking soda and yogurt.
                               Thelma
From: scol@scottsdale.az.stratus.com (Scott Colbath)
Newsgroups: rec.food.cooking
Subject: Re: What to do with frozen broccoli
Date: 6 Jan 1993 22:09:59 GMT
Organization: Stratus Computer Inc, Marlboro MA
Distribution: usa
NNTP-Posting-Host: scottsdale.az.stratus.com

In article <4858@cruzio.santa-cruz.ca.us> kozmo@cruzio.santa-cruz.ca.us (Marty  
Stevens) writes:
> One of the stranger by-products of my Christmas vacation is a
> couple of pounds of frozen broccoli. I'm assuming that some
> sort of casserole arrangement would be the best way to deal
> with this bounty, perhaps something in a cheesey mode, hmm?
> 
> Anybody have any...ideas?

Thaw it out, it's easier to chew =8^).

--
**********************************************************
Scott Colbath
Stratus Computer
Phoenix, Az.  (602)852-3106
Internet:scott_colbath@az.stratus.com
**********************************************************
From: rwyble@schunix.uucp (Richard J. Wyble)
Newsgroups: rec.food.cooking
Subject: Re: Another bread flour question
Date: 6 Jan 93 01:43:26 GMT
Organization: SCHUNIX Public Access Unix for Worcester County, MA, USA
X-Newsreader: Tin 1.1 PL4


: > In article <SMNMHHB@taronga.com> arielle@taronga.com (Stephanie da
Silva) writes:
: 
: I couldn't fathom making bread with 100% whole wheat flour.
: I use 1 part of wheat flour in a 6 part mix and that makes it
: quite dark enough for me (tho I have some rye flour that I just
: bought that I haven't used yet....)

I have made whole wheat bread for years using nothing but flour still
warm from the mill. Dare I say that it is 100% whole wheat. With
proper kneeding to develop the gluten (assuming the correct wheat),
and judicious use of yeast and temperature during incubation, the
bread can be quite light in texture. Spongy white pseudo-flour is
unnecessary.
-- 
----------------------------------------------------------------------
 rwyble@schunix.uucp                         Richard J. Wyble
 schunix!rwyble@transfer.stratus.com         Worcester, Massachusetts
----------------------------------------------------------------------
Newsgroups: rec.food.cooking