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Damons? Plums?
Rusty Hinge 2 writes
The baker I learnt to make real bread from (though I've been making some sort of bread since 1950) reckoned that the longer you kept strong flour (and assuming you keep the moths, mealworms, mites out of it) the better it became for breadmaking. Many years ago in my student days I remember rescuing a large bag of something (flour? rice?) by heating it and then sieving it to remove all the unwanted protein. I'd like to reassure anyone who has accepted my hospitality that that was a *very* long time ago ;-) -- Kay |
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