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Multigrain

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top 1000Good to the Grain
Good to the Grain

By Kim Boyce

Published 2010

  • About

Flours have personalities, distinct flavors, and specific characteristics that deter mine how they bake and what they taste like. Some of the flours in this book are commonly used and easy to work with. Others are lesser known, have stronger flavors, or require a special touch. Since each flour has strengths and weaknesses, I thought, why not make my own blend?

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