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Foodies Fayre, Dining, Food and Recipe Discussion
Bread Making Newbie
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<blockquote data-quote="Lazarus" data-source="post: 983008" data-attributes="member: 323322"><p>Yes, the Carr's flours are reputedly far and away the most reliable for easy gluten development.</p><p></p><p>Apparently our generic Strong White Flours are extremely inconsistent in that respect.</p><p></p><p>Personally, of the regular supermarket brands, Allinson's and Lidl's Belbake brand work well.</p><p></p><p>Often, I substitute a couple of ounces of white with a couple of ounces of Allinsons Seed and Grain Flours, for variety.</p></blockquote><p></p>
[QUOTE="Lazarus, post: 983008, member: 323322"] Yes, the Carr's flours are reputedly far and away the most reliable for easy gluten development. Apparently our generic Strong White Flours are extremely inconsistent in that respect. Personally, of the regular supermarket brands, Allinson's and Lidl's Belbake brand work well. Often, I substitute a couple of ounces of white with a couple of ounces of Allinsons Seed and Grain Flours, for variety. [/QUOTE]
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