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This is very tempting. Here's my question. It seems that much of successful bread baking depends on the protien level of the flour, ranging anywhere from 10%-14%. If you are milling your own flour how do you know what the protien level is?
 

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Wow cchiu, that's a mouthful. It's full of info and will take some time to digest. Thanks!

Papa, I'm tempted to simply go for it. Worst thing that happes is that I waste $60 on the mixer attachment. I've wasted more on less :)
 
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