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HenryJLittlefinger
Jan 31, 2010

stomp clap


Can someone please explain Hungarian high altitude flour to me? I made a sourdough loaf and some biscuits, and couldn’t tell any difference from my usual Gold Medal loaves and biscuits, except a little better crumb. My wife made roux with it last night though and when she was browning the flour a bunch of it kind of melted and clumped up almost like tar. It was weird. Higher sugar content? More gluten/other proteins?

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