Ingredients

Description

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

High Protein Flour (14% Protein) With Weak Gluten Development?

Active vs Instant yeast

Advice about flour for 'Flour, Water, Salt, Yeast' book (UK)

YEAST HELP PLEASE

Nut Flour

Central Milling equivalent of all purpose flour?

Spring Water (real not bottled)

Yeast Questions

Baking flour dilemma

Can I make malt syrup out of diastatic malt powder?

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