Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 > Any thoughts much appreciated, especially on how to presoak the flour > and still make good wholemeal pastry. I've had a good look through > Nourishing Traditions, but can't find anything quite right... > > Thanks, > > Kate As a fan of all those kind of meat pies, I just broke down and bought Summers Sprouted flour. Let them do the soaking and sprouting. It's really yummy. Too bad I'm not a coal miner or physical laborer so I can actually work off all the calories (carbs) in meat pies otherwise I'd have them every day. Connie > Quote Link to comment Share on other sites More sharing options...
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