I am all set to start working at King Arthur Flour next Tuesday.  I took another bread making class there this past Monday night focused on baking with whole wheat.  I usually manage to turn out whole wheat bread that is similar in texture to lead.  But this class helped me understand the science behind why this was happening and so poof!  Successful whole wheat bread!  We also made whole wheat scones with cinnamon chips, which were a hit at work.  The company just completed a huge renovation project to their store/cafe and education center.  The warehouse where I’ll be working is due for renovating in the next couple of years.  So if you order something from King Arthur this holiday season, there is a chance that I will have packaged your order, with loving care, of course.  www.kingarthurflour.com