Thread: Is "Crust and Crumb" too pushy for home bakers?
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Old 12-15-2001, 05:07 PM
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thebighat Offline
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Location: eastern MA
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I'm a King Arthur kind of guy. That's all I use at work. when I baked bread for a living, I used Wingold patent unbleached unbromated flour, in addition to our own whole wheat flour.
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