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Author Topic: Question about Roberta's Dough Recipe  (Read 66 times)

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Offline stevenfstein

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Question about Roberta's Dough Recipe
« on: Yesterday at 03:45:54 PM »
Couple of quick questions - if I bake at 800-850F in my Blackstone would I still use the 50/50 mix or would I just use 00 flour?  Is it OK to use bread flour or All Trumps instead of all purpose?

Much appreciated... Steve

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