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I recently bought some 'High Altitude Flour' thinking it might help me at 6,200 feet. Then I realized there is nothing on the label telling what is so special about it. Anyone have experience with this Hungarian Ground High Altitude Flour?:ermm:

I often have quite a bit of left-overs (my wife says she isn't hungry) and wonder what creative ways others have found to deal with them. My most recent batch was a delicious convection baked boneless pork loin roast.