Hello mare wbpa, See if anything here is of help, let us know. Here is a link that might be useful: windowshelp

Are you viewing this as your project is being worked on? I have found that until the project is completed and burned - it doesn't look all that crisp. I burn my project to DVD using Roxio. When I view it on a HDTV - it looks great. But, while working on it and viewing it - not so great. I also don't have the problems of pictures being cut off, like I do in other slideshow makers.

This is only a guess but could it be possible that the mac can automatically adjust for the screen resolution and display of your CRT but the HP laptop cannot? See the following link for more information. I copied and pasted a bit of it below: "If your computer's video card has been designed to work well with HDTV, it might come with its own software for setting screen resolution to match the 16:9 format." and "You may also need to change the screen resolution of your TV using the Display settings in your Control Panel else the picture may appear distorted." Here is a link that might be useful: Connecting Laptop to TV

Glenda- I generally do an overnight sponge (8-12 hours), but at least 2-1/2 hours if I'm doing a "rush" job. Even a 30-minute sponge will improve the dough, but according to "experts" 2-1/2 hours is better. I mill the flour and start the sponge just after supper in the evening, and wash everything up while I have a sink full of water after meal clean-up and dish washing. Place the remaining flour needed to add the next day in the refrigerator or freezer until I need it (take it out early enough to warm to room temperature before adding it to the sponge). I have a friend who does up to 24 hours, but half the time it's in the refrigerator, and half room temperature. Using a sponge method with freshly-milled flour will help to get a very light loaf. I mix my dough in a Zojirushi bread machine - enough for two regular loaves, or three small loaves. I only use the Zo for mixing and take the dough out of the machine as soon as the kneading is done and place it in a dough-rising bucket so I can control the rise (to just UNDER "double"). A bread machine rise is a timed rise and it's easy to over-proof dough in it. Dough rises not to the clock, but according to the ambient temperature, humidity level (air and hydration of the dough), and the strength of the yeast. Whole wheat dough doesn't have the extensibility that bread made with bleached/unbleached flour does, so that's another reason to keep the rise to just under "double". In a dough-rising bucket, I can see by the graduated lines on the container that there is one quart of dough in it, so when it rises the two quart line, I know the dough has doubled. The lid snapped on tight also keeps the dough from drying out for a perfect little environment. I oil my hands before handling the dough and patting it into the container so it doesn't stick to my hands. I also suggest adding 1/4 t. ascorbic acid (Vitamin C) powder per loaf to the sponge ingredients so you don't get those short, squatty loaves so common with 100% whole wheat bread when made using the direct dough method. There is a substance called glutathione in wheat germ that breaks down the gluten bonds. Adding ascorbic acid to the dough counteracts the effects of glutathione (helps prevent the gluten bonds from breaking down, and repairs gluten bonds that have been broken). The ascorbic acid helps the yeast to work longer and faster because yeast likes a slightly acidic atmosphere. You may also find recipes for whole wheat bread that include lemon juice or vinegar as the acid. I use 1/2 water and 1/2 homemade kefir, buttermilk, or yogurt in the sponge. These cultured milk products also provide lactic acid and lactobacilli that help break down complex starches, irritating tannins and difficult-to-digest proteins in the whole wheat flour. Soaking the flour using a cultured milk product increases vitamin content and makes all the nutrients in grains more available. -Grainlady