These look totally awesome! I will make them with my kids this weekend. Question about flour: I like the 100% white wheat for pastry flour OK, but I have had trouble using it in bread; my dough ends up with a sort of play-dough texture and smell. Am I doing something wrong? Should I be handling it more like spelt (less kneading)? Am I not kneading enough? Or is it just a matter of taste? I like 100% whole wheat bread just fine without trying to make it more like white bread, but my children's tastes are changing a bit more toward the white-bread side now that they're older and have had a greater variety of breads in their lives. Iwill send you an email and we will work out the problems then post the solution here. Mary @ KAF

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