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SCHATZY25's Photo SCHATZY25 Posts: 1,057
11/7/10 11:04 A

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I buy my "specialty" flour online or have my Mom ship it from Germany. The flour there is different in taste and also in the heaviness. I can't really explain but it makes my cakes and pastries more airy and it rises better.

I use also All purpose, whole wheat, and cake flour, bread flour.

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KITTYLADY1259's Photo KITTYLADY1259 SparkPoints: (58,678)
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4/16/10 3:10 P

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You might try a 7 or 9-grain cereal. Either grind it fine (like in a blender) or soak in water overnight and drain and add to the recipe. I grind wheat, rye, and buckwheat for my breads. I have also purchased the 9-grain cereal and added it in. I have a regular mill that I grind with. But I believe a small amount could be ground finer in a blender. Anyway I like the flavor of multi-grains. Sometimes they result in a heavier, more moist product. But still good!! Hope this helps.

Glenna
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LACHSTASIA's Photo LACHSTASIA Posts: 2,635
4/16/10 2:46 P

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I am looking for a flour to mix in my muffins that works well as far as binding but has a nutty or sweet subtle flavor.

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SARAHW5484's Photo SARAHW5484 Posts: 450
4/16/10 2:42 P

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i use bread flour as well and occasionally rice flour

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SISSYFEB48's Photo SISSYFEB48 SparkPoints: (181,700)
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4/16/10 1:47 P

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whole wheat pastry, semolina (added to white flour for bread), rye, multi-grain flour

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LACHSTASIA's Photo LACHSTASIA Posts: 2,635
4/16/10 10:05 A

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Other than pastry, wheat, or all-purpose, what types of flour do you use.

"Do not go where the path may lead, go instead where there is no path and leave a trail."
Ralph Waldo Emerson

Please join my 100 Plus Pounds Gone Team:

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lbofflesh.wordpress.com/


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