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Cooking & Baking

Kali

(55,941 posts)

3. other things I am reading say it should handle the same as all purpose

Reply to Marthe48 (Reply #2)

Sat Jan 11, 2025, 05:42 PM

Saturday

so maybe you just got an off bag or something, I don't know. it just seems to me if it is that different in form or "ingredients," it would make sense that it would handle differently. interesting question, but I bet that stuff is pretty expensive to experiment with.

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IbogaProject Marthe48

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Highlight:

Organic flour vs unbleached flour [View all] Marthe48 Saturday OP

I found this Kali Saturday #1

I was wondering about what part of the wheat is in the flour Marthe48 Saturday #2

other things I am reading say it should handle the same as all purpose Kali Saturday #3

Luckily it was a gift Marthe48 Saturday #7

try organic "bread" flour. that's what i use and i love it. Native Saturday #4

I only use organic, non-GMO, WW flour... buzzycrumbhunger Saturday #5

Beautiful result! Marthe48 Saturday #6

A little sugar accellerates the yeast. Old Crank Tuesday #12

I used to proof the yeast in sugar and warm water Marthe48 Tuesday #13

Beautiful. Is this 100% whole wheat? enough Saturday #8

Not 100% buzzycrumbhunger Sunday #9

Thank you buzzycrumbhunger! enough Tuesday #14

Do you usually use all-purpose flour for this bread recipe? surrealAmerican Monday #10

Thanks for the tip Marthe48 Monday #11

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