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Stand mixer for bread dough, pastry, meringues, butter churning
Mill whole grains into flour — wheat, corn, rice, spelt
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Approachable bread baking — whole grains, sourdough, innovation
Efficient dough mixing without overworking gluten
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Stand mixer for bread dough, pastry, meringues, butter churning
Mill whole grains into flour — wheat, corn, rice, spelt
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Approachable bread baking — whole grains, sourdough, innovation
Efficient dough mixing without overworking gluten
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Mix all ingredients together well, using a pastry blender. Store in air-tight container, in a cool dry place. NOTE: About Crisco, avoid those hydrogenated and trans fats and use butter, but the resulting mix will need to be stored it in the fridge. For Biscuits: 3 cups mix, 1 cup water. Mix well. Divide into 16 biscuits. Use greased baking sheet and bake at 425° F for 10-12 minutes. (Recipe may be halved). For Pizza Crust: 1 Tbsp yeast, dissolved in 1/2 cup hot water. Add 2 1/4 cups mix. Knead on floured surface. Let rise 10 minutes. Spread on greased pizza pan sprinkled with cornmeal. Bake at 425° F for 10 minutes, then add sauce and toppings of choice. Return to oven and bake until hot and the cheese is melted.