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What the hell did I do??
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[QUOTE="Norcalbaker59, post: 35189, member: 2340"] Ok I’ll convert the recipe to baker’s percentages then troubleshoot it. Yes, The brand of flour does matter. Bread requires a high protein flour. And if the flour is bleached it not only reduces its protein content but it changes how the flour performs. The brands tells me protein content and whether or not it’s bleached. [/QUOTE]
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What the hell did I do??
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