Sticking to my favored recipe of half white and half whole wheat flour, I used finely ground whole wheat flour this time. That gave the crust a texture I didn't like as much as the coarsely ground hard red whole wheat flour I've used before. Also, too much dough here made the middle portion gooey. So next time it is back to my favored flours and stretch that dough out in the pan.
Monday, December 17, 2012
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