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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 15 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Whole Wheat Pastry Flour  (Read 9274 times)
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Chef de Cuisine
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« on: October 13, 2006, 07:54:02 PM »

from: Kim
[Archived message]
subject: Whole Wheat Pastry Flour

I am trying to eat healthier by eliminate refined all-purpose flour from my baking. I used whole wheat pastry flour in a biscuit recipe that included buttermilk and canola oil. The biscuits were moist, but they crumbled. I had to eat them with a fork. Do I have to mix whole wheat pastry flour with all-purpose flour in order to avoid this problem? Or what else can I do? Thanks.
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