I think it is a question of semantics. From what I see on the Web site, I think Shambo is absolutely right, especially since she uses that brand! They really should not be using the word "flour" on the packaging, but they do. It does depend on the type of flour you use for your bread on how much gluten you will need. Apparently there are some special bread machine bread flours. I haven't seen them but that would present an additional conundrum. I use organic whole wheat bread flour that I get at the health food store, and King Arthur organic white bread flour that I get at ye olde grocery store. For a long time I couldn't find real whole wheat bread flour, and the labeling was confusing on that too, but the kind I get is the hard wheat kind, or so it says on the label. It gives me good results, that I know. It's also tricky when they add wheat gluten to low gluten flours to make them into "bread flour." I'm gonna have to try that honey wheat now, sounds like one BF will like. Right now we are lovin' up the yogurt bread. That's one of my favorite recipes in Beth's book. You get the sourdough taste without the sourdough fuss. I make a lot of the recipes in there with half whole wheat flour even though the recipe doesn't call for it. I just like the taste and texture of whole wheat better. I add a little more liquid to compensate, but not much. With this week's yogurt bread I subbed one cup whole wheat bread flour for one of the white, and subbed oatmeal for 1/2 cup of the flour. It has been a great loaf, albeit not very pretty looking! I have so many of those breads on my "to try" list, lol! Before my oven gave out I was just using the dough cycle and baking them in a small loaf pan in the oven. I don't like the big hole you get in the loaves when you use the bread machine to bake in. But it is a godsend right now with my oven being broken. We eat around the hole, lol! I also find some of Beth's breads very yeasty-tasting. I'm wondering if that just goes with the territory of homeade bread, in particular the kind made in the bread machine. Oh, and BTW, being able to find and buy real whole wheat PASTRY flour, has revolutionized my non-yeast baking. I get superior muffins and cakes using it, as opposed to the all-purpose whole wheat flour that was the main offering in the stores for so many years. I remember a time when I was happy they just started carrying whole wheat flour, let alone the different kinds. That's one modern trend I am happy about!

Really, you can get the SP oatmeal at Big Lots? I'm going to have to check there the next time I go to Big Rapids, I did see that they have a much expanded "grocery" section when I was there last. Sally, I had to laugh at the remark about milk and sugar on grits. We were on a trip to DisneyWorld when my oldest daughter was about 8 or 9. We stopped for breakfast in Georgia and there was a small bowl of grits on the side of her breakfast plate. Being from Michigan she thought it was Cream of Wheat and promptly put milk and sugar on it. She tasted it, made an ugly face and told me how awful it was. (Well, of course it was, she was expecting Cream of Wheat, LOL) The waitress promptly replied in a very superior tone "That's because here in the south everyone KNOWS you put butter on grits". The tone prompted me to reply "perhaps, be we're from Michigan where people have enough good sense to NEVER eat grits". It wasn't true, of course, some of us do eat grits. That's not why I don't like grits, they just remind me of cornmeal mush, which I ate way too much of in my childhood. Polenta does too, it's just uppity cornmeal mush, LOL. I never used to eat oatmeal either, the texture was too "gummy". I eventually learned to get past that and I like the long cooked oats. So does Amanda but Ashley will only eat CocoWheats if forced to eat hot cereal, and she puts a LOT of sugar on it. I'm not sure it even counts as cereal, there's so much sugar.... I have a bag of Bob's Red Mill 10 grain cereal in the pantry that I use for baking bread. I ought to try some as cereal, I suppose. Annie

Thanks for the link to the backsplash. I would have been interested in somthing like that, but I had a sheet metal shop make me a backsplsh (stainless) and bought a Grundtal shelf form Ikea...also got the s hooks! I think it will all be hung tomorrow. Still trying to decide about the canisters in pic..have more of them, but they just are not going to work for me. Maybe my DD could find a place for them I know about the Harwich tile shop. LOVE the items you got from them.I am going to do just a simple subway tile in a brick pattern, but I will go and look at their fabulous selection..As you can tell from my name -nauset (as in beach), I am in Orleans.

I began gardening about 8 years ago, starting with annuals, rose bushes, expanding to Gailardias, Daylilies, Hydrangeas and Coneflowers.. I'm not quite there but my garden is almost established. I thought I had an edge having the net, which I did, but I never expected it would take 8 years to get to the place I wanted to be. My grandfather without any electronic resources and a far larger garden and upkeep fared better than I ever will. He's what sparked my interest and I marvel especially being in his 70's what he mastered. I don't have that green thumb and as much stamina as I have, I can never accomplish what he did. It's challenging, it's a hobby I thought I'd 'never' explore but I found it to be very rewarding. In the winter months we allow for extra spending but I couldn't think of anything but getting more African violets and chocolate :) I began AV's last spring, I think. The winter months were always daunting and I quickly realized that African Violets can give me joy all year round. My husband also tolerates my hobby and surprisingly helped me in the garden last year. Only he needs to understand that the leaves on roses shouldn't be saturated during watering and you don't just dig a hole and plant.. Hopefully he'll forgive my criticism and give me a helping hand next year. I actually think he sort of likes it ;) Thanks for the help, happy holidays!