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> Lessons Learned, So others don't find out the hard way...
post Nov 11 2003, 03:54 AM
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"Experience is what you get when you don't get what you want." - Dan Stanford
So we may learn basic cooking "trivia" from each-other, post here what tips and questions you have picked up on cooking the SB way.

I found out, for example that WW flour is more resistant to burning than white. Gives us non gormet bakers a little more leeway. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/cool.gif)

In making a pie filling (using Oregon brand tart cherries, no sugar added) I discovered that Splena doesnt thicken....
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post Nov 11 2003, 02:44 PM
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Whole wheat flour also stays fresh for less time than white (a month or two depending on heat). That's why breadmakers etc still love to use the white instead- it's cheaper because it won't go bad.
To extend the shelf life of whole wheat flour keep it in the freezer- it will last 1-2 years.

This post has been edited by trewis1: Nov 11 2003, 02:44 PM
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