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Food & Drink / Baking & Pastry
|Subject: Re: Home Flour Grinding||Date: 8/1/2010 12:09 PM|
|Author: SRHCB||Number: 179 of 199|
RE: MD: "grinding your own flour"
Today, with specialty flours from local and national brands readily available, I don't think there would be much advantage unless you require flour from unusual sources* or with distinct characteristics.
That having been said, I would love to try it!
What sort of equipment are you considering?
SB (*recently experimented with cattail flour!)
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