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Old 12-06-2013, 10:04 AM   #10
PaulieG
Knows what a fatty is.
 
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Join Date: 04-09-13
Location: Excelsior Springs
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Again what FatMike said and also try using the highest gluten flour you can get such as King Arthur's High Gluten Flour because it has more protein and gluten than the all-purpose flour and will have a more developed gluten network that will hold the gases (mainly carbon dioxide) better and create a more open and airy crumb, which is a characteristic you indicated you are looking for it will make a world of difference.
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