Ingredients

Description

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

First Clear flour hack?

Red Fife?

Is Kyrol flour generally unbleached or bleached?

Converting Diastatic Malt Powder

Mulino Marino flours question

What's in your wallet, er, pantry?

Yeast in freezer

Diastatic malt and large preferments

Hickery Flour in Rye bread

Do I need to toast/soak malts?

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