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question on converting recipes when using home milled wheat

post #1 of 2
Thread Starter 

Do you need to make any recipe changes when using home milled wheat flour instead of commercial whole wheat flour? I'm thinking maybe the fresh flour might effect the amount of liquid needed? I don't know, just asking. 

post #2 of 2

It looks like your post might have been missed, so I'm bumping it up for attention. :bump: Anyone have experiences or recommendations to share?

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