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Old 10-21-2011, 11:41 AM   #21
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
Yes, letscook, I learned that the hard way! I tried a major warehouse brand's all purpose flour once, and all the things I baked ended up being drier than normal and tougher to boot. Back when I was a complete novice at baking, I was trying to lose some weight... by substituting Splenda in a batch of cookies. Ugh those were the grossest cookies I've ever eaten! Now I just go with the best ingredients and eat (well, try to) smaller portions.
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