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Unread 04-24-2013, 10:01 PM   #28
landarc
somebody shut me the fark up.

 
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Bread or dough improver is a mixture of diastatic malt powder, vital wheat gluten and starches designed to increase yeast health and bread texture. It is a good thing to use for certain breads, especially whole wheat and rye, at it improves the texture and spring.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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