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  1. D

    Modified food starch in pizza dough

    I have heard that some people put modified food starch in their pizza doughs. I have also heard that this stuff is expensive. Are these guys crazy or do they have some secret I don’t know?:chef:
  2. D

    Specialty flours in Soups

    Does anyone know about using specialty flours in soups that you have to freeze and later re-thaw? I find that the when I used flour it gums everything and the final product never tastes as good as before it was frozen. HELP!:ohmy:
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