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June 14, 2005



Thank you Christine,

Bread flour it self would probably be considered "strong white." However, good-ole "All-Purpose" should work just as well.


Hi Bex,
The recipe says that "Strong white flour is the type bakers use for bread dough. High in gluten in makes a good risen batter or dough."

To tell the truth, I didn't pay attention to that part of the recipe. I just use regular white flour.


What exactly constitutes as "strong white flour?"


I've never had a crumpet! Waaaah! They sure look delicious. :)


Thanks! It's been at least 15 years since I made real crumpets, and I'd entirely forgotten just how i once enjoyed them!

Carnival recipe coming up? You betcha! (Just not this week; already have some neat cranberry muffins posted!)


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