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#1
09-21-2011, 04:18 AM
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 flour question We just built our oven and I'm in search of a good flour for pizza and bread. We have on hand a good whole wheat flour and surprisingly a high gluten flour, (75 percent gluten!). We use this last flour VERY sparingly! I think I want a good all purpose unbleached flour, preferably organic. Any advice?  |
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