Trying a new flour today on the recommendation from the old fella in the Italian shop near me. He reckons it’s decent. Although he would, wouldn’t he?
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Is that a Canadian-type 'hard wheat' grown in Italy? What is it's percentage protein?
@mrJL started
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Trying a new flour today on the recommendation from the old fella in the Italian shop near me. He reckons it’s decent. Although he would, wouldn’t he?
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