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Old 02-18-2006, 05:36 AM   #8
H-ko
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Join Date: Aug 2005
Location: near Seattle, WA
Posts: 751

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cottage - the only difference between white ww flour and red ww flour is the variety of wheat. They are both fine.

I've made biscuits using ww pastry flour (Bob's Red Mill brand), and while they were okay, the didn't rise nearly as much. I think it might just be my baking powder, though - it's getting a little old.

I like arrowroot as a thickener - we use it often in Asian cooking. I think that is okay on SBD, isn't it?
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Walls for the wind,
And a roof for the rain,
And drinks beside the fire -
Laughter to cheer you
And those you love near you,
And all that your heart may desire!
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