OT-Books (was Re: SC - Re:Breakfast at WAR)

[Mordonna22@aol.com]

In a message dated 12/2/98 5:22:18 PM Eastern Standard Time,
donna at Kwantlen.BC.CA writes:

<< I find the bread it makes to be somewhat finer in the crumb than whole
 wheat -- but then again, I use a rather coursely-ground whole wheat flour.
 
 E.B.
 ================== >>

This is an accurayte observation from my experience as well,  little that it
is. Triticale hybrids show properties that are somewhat different than pure
spelts or ryes. I can't recall exactly what else is different but the crumb
thing is a definite.

Ras
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