Marlyn Macdonald

October 4, 2020 at 11:30am

I’m very pleased to be a part of this community... you have some amazingly interesting articles. I enjoyed this instructive article on rye flour - I recently saw a recipe for pizza which calls for some rye flour as well as 00 flour and didn’t know what rye flour was ... now I know. I’m in Canada and can’t get King Arthur flour here, which is unfortunate but I’ll stock up when the Canada-US border opens and I can get back down there.

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