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[quote=Anonymous]British person here. Not sure I've noticed a difference. Are you sure you're translating the recipes correctly? For instance, protein levels of flours are different here, large eggs in the US are the same size as medium eggs in the UK, and the butter here seems to have less butter fat than butter I used in the UK. For this reason I've found my British baking books to be useless here and now I only use American baking books. [/quote]
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