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(Art Sackett) wrote in message >...
> My usual flour tortilla recipe calls for white flour, water, and lard
> in the proportions, respectively, 16:4:1, e.g. four cups flour, one cup
> water, 1/4 cup lard.
No salt, yeast, baking soda?
If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?
IB
"There are no stupid questions, only inquisitive idiots."
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