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by likpok
2013 days ago
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Yeast will do just fine on the carbohydrates in the flour. I find that whole-grain flour tends to lead to more yeast activity, which is sort of the opposite direction. A lot of the packaged supermarket bread has additives to keep it fresher longer, one of which is sugar. Go either a little upmarket or to the baked-in-store section and you'll find some without it. |
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