Ingredients

Description

Discussions about different ingredients, where to procure them, etc.

Can you make cake flour? Flour like in Europe?

Which is more economical in the long run?

Other sources for first clear flour?

Free flour/grains/yeast in Washington DC

Does protein content = gluten content?

Dough is too wet

malt in sourdough bread

Flours and their textures.

Are people really proud of their yeasts?

French flours

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