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#2
11-05-2004, 03:34 AM
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 The shelf life of lean doughs is about 90 minutes  Well maybe a little longer. It's their lean characteristics that make them short lived. Adding fat is the only way to extend their life.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net  |
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