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Lesson learned: Complete-grain flour absorbs liquid far more slowly than all-purpose flour. Letting the dough relaxation awhile (and take in its liquid) before kneading implies it'll be much less sticky and much easier to knead. Unique attribute: Many of the whole wheat loaves you buy at The shop aren’t one https://byd79135.blogrenanda.com/32529561/the-greatest-guide-to-learn-to-bake-cakes-professionally

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