suzannestauffer

November 14, 2011 at 2:30pm

Or would something like freshly ground pastry flour be better? Suzanne, freshly ground soft wheat would be better, but it would still be very different. The bran/germ add strong flavor, dark color, and interfere with rising a bit due to their bran cutting the gluten. As I said give it a try - you may be pleasantly surprised. PJH
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