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Reply to "Flour is not flour anymore"
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[quote=Anonymous]I used Gold Medal or grocery store flour for years but over Thanksgiving and Christmas, I noticed my baked good just weren't cooking the same - heavier, denser , I couldn't put my finger on it. My sister and another baker friend of mine agreed. A quick google search revealed this: 'There has been a change to the Gold Medal Unbleached Flour, that change involved removing the malted barley and replacing it with an enzyme.' I am not permanently switching to Bob's Red Mill or some other expensive brand. Anyone else notice this?[/quote]
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