These were delicious, but mine didn't come out as pretty as yours. My gingerbread layer bubbled up through the streusel layer, and I ended up with puddles of gingerbread on top of the streusel. Maybe I should bake the gingerbread layer a little longer before adding the streusel layer? I did use whole wheat pastry flour instead of white flour in both the gingerbread and the streusel, which might affect the rate at which it solidifies. And speaking of King Arthur Flour, the best flour there is...I really wish it was possible to buy your whole wheat pastry flour in stores. I get your white and whole wheat flours in my local grocery stores(though sadly no longer at Trader Joe's), but they don't carry your whole wheat pastry flour, and it's expensive to ship flour all the way across the country to Seattle. I have to settle for the whole wheat pastry flour brands that I can get locally, which just aren't as good. I also have to rave, once again, about how much I LOVE your Whole Grain Baking book. I have made so many fabulous recipes from it. Thanks for your kind words, Sarah. Indeed, whole wheat pastry flour, with its much lower gluten, wouldn't have absorbed as much liquid; therefore it would be more prone to bubbling up. Sorry we can't offer that particular flour in grocery stores - what we have in the grocery stores is entirely up to what the stores will accept, and if there's not enough call for a particular product (e.g., ww pastry flour), it won't get onto the supermarket shelves. - PJH

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