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Nov 14, 2012, 8:45 AM

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Re: [Maesonna] Where to find...quinoa and

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The crucial detail isnít the sweetness of the bread, but the leavening. Is your pumpkin bread going to be a yeast bread or a quick bread (i.e made with baking powder)? If itís a yeast bread, then it can only benefit from a hard wheat flour. If itís a quick bread, the regular flour is fine. The regular flours here are more similar to our pastry flour back home than they are like all-purpose flour. That being said, Iíve been doing yeast baking with these regular flours all these years, and it doesnít turn out too bad.

And refer to Robert's excellent post about High Altitude Baking in the Mexican Kitchen section for the needed adjustments to lowlander recipes. Don't waste those ingredients!

(This post was edited by GringoCArlos on Nov 14, 2012, 8:46 AM)

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Post edited by GringoCArlos (User) on Nov 14, 2012, 8:46 AM

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