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How any flours do you stock?
On Dec 29, 1:51*pm, Jim Elbrecht > wrote:
> I managed fine on a bag of all purpose for years. * > > *Then someone talked me into using bread flour for my rolls and > loaves. * * Yup-- even I could see the difference. > > I use whole wheat or oat flours as an additive sometimes. > > And now I have a bag of pastry flour that I bought for a recipe I > can't find. *[would that help a pie crust if I decide to give that > adventure another go-round?] > > I had another [Melomakarona cookie] recipe that called for semolina. I > couldn't find it, but read that farina could be substituted. * When I > got to the cupboard, I only had a cup of farina-- but there was a box > of grits sitting there, so I used them. * The recipe now reads; 1 cup > semolina/farina, and 1 cup grits. *[and I might change that to 2 cups > grits next time I make these cookies-- everyone likes the texture > surprise] > > I don't bake a cake every year, even- so I never bothered with cake > flour. * *Does it improve a cake much? > > What special flours do the rest of you insist on using? * * * > > Jim I usually have on hand: all-purpose, whole-wheat and cake flours. Sometimes have bread flour. Kris |
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