On Tue, 04 Nov 2014 09:33:31 -0700, Janet Bostwick
> wrote:

> First Clear flour is typically used in rye bread recipes.
> From King Arthur
> "
> "This is the flour New York City bakers have always used for their
> signature Jewish-style rye breads. Use in combination with rye flour.
> Also an ideal flour for feeding your sourdough starter.
> High-protein, high-mineral (extra flavor) wheat flour. In a 3-pound
> bag, recipe included."
>
> It is sold in small bags (3 pound) and is expensive. Not appropriate
> for making an entire loaf with it.

I didn't even realize KA sold it!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.