Contact Us ~~~~ Your Questions
our Ability to Respond
We're happy to respond to questions about our
recipes and cookbooks. We are not prepared to
answer questions about
other people's recipes or products we do not
use. In areas of nutritional controversy or
speculation we recommend that you start with
a Google search. That is what we do.
About our Limitations
We write and publish whole foods
cookbooks to help you overcome obstacles in
transitioning to whole foods. BUT we are not recipe or nutrition radio show hosts
inviting challenging questions to show off our
expertise. The updating and revision of our
recipes is an on going process and that is why
relevant questions are welcome.
Frequently Asked Questions
We've prepared the
the most frequently asked questions. Check there
About Yeast Breads
First consult our cookbook on the subject:
Introduction to Whole Grain Baking.
Many home bread bakers measure their
success by how high and uniformly their yeast breads
rise by commercial standards. We suggest that
the test of success is in the eating.
is difficult to trouble shoot yeast bread
problems from afar, and we are reluctant to do
so. We recommend that you gain competence with
our multi-grain blender batter recipes before
tackling yeast breads. If you are having
difficulty with yeast breads we recommend that
you first 1) go to the person who sold you your
bread kneader, 2) find a mentor with whom you
can work side by side.
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& Sue Gregg, Publisher/Author
8830 Glencoe Dr
Riverside, CA 92503-2135
you provide is not shared with or sold to others
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A Comprehensive Whole Foods Cooking System
Balancing Nutritional Quality & Taste, Convenience &
An Educational Website Graphics, Photos, Content
8830 Glencoe Drive, Riverside California 92503-2135
951.687.5491 All Rights Reserved.
Reproduction in whole or in part in any form or medium including websites without the
written permission of SueGreggCookbooks
Publishing since 1977