Flour Talk

This forum has 11 topics, 18 replies, and was last updated 1 year, 2 months ago by John Kelly.

Viewing 14 topics - 1 through 14 (of 14 total)

- Topic
- Voices
- Posts
- Last Post
- NEW MODERN FORMULA – SEPTEMBER 15TH 1 2 … 8 9
  Started by: Katherine Kehrli in: The Modern
- 35
- 126
- 1 year, 1 month ago
  Joanna Olmstead
- Brand New Classic Formula Now Available 1 2 3 4
  Started by: Katherine Kehrli in: The Classic
- 23
- 49
- 2 years, 9 months ago
  Perry Cooper
- How Do We Raise The Roof?!
  Started by: Katherine Kehrli in: Increasing Our Bread Donations
- 6
- 14
- 3 years, 1 month ago
  Paul Webb
- Hillside Grains | Idaho
  Started by: Katherine Kehrli
- 1
- 1
- 3 years, 10 months ago
  Katherine Kehrli
- Explain the 2 types of flour?
  Started by: Traci Dysart
- 2
- 2
- 3 years, 6 months ago
  Katherine Kehrli
- Flour amounts
  Started by: Tina Ellis
- 1
- 1
- 3 years, 5 months ago
  Tina Ellis
- Is our Whole wheat four unavailable?
  Started by: Robin Donohue
- 2
- 4
- 3 years, 4 months ago
  Robin Donohue
- Which flour do I use again?
  Started by: Libby Sinclair
- 2
- 5
- 3 years, 4 months ago
  Katherine Kehrli
- Cost of Flour
  Started by: Rodrigo Prudencio
- 2
- 3
- 3 years, 1 month ago
  Katherine Kehrli
- High Extraction Flour Options
  Started by: Tracy Waldman
- 2
- 3
- 2 years, 7 months ago
  Tracy Waldman
- Understanding substitutions
  Started by: Patricia Schwartz
- 2
- 3
- 2 years, 1 month ago
  Patricia Schwartz
- Grinding flour
  Started by: Estelle Johnson
- 3
- 5
- 2 years, 1 month ago
  Ashley Hall
- Diastatic Malt Powder – where have you been all my life?
  Started by: Diane Moore
- 1
- 1
- 1 year, 6 months ago
  Diane Moore
- Whole kernels in a 10-lb sack of Fairhaven ww flour
  Started by: John Kelly
- 1
- 1
- 1 year, 2 months ago
  John Kelly

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