Bakers kitchen

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Brot & Bread: MY PANTRY - FLOUR TYPE "TRANSLATION": US flours/European flours Kitchen Baking Station, Bakery Kitchen Design, Baking Space, Baking Area, Baking Organization, Baking Room, Baking Studio, Baking Corner, Baking Center

My baking station - Ikea's toy containers are great for storing flours, too! CLICK HERE FOR AN UPDATED, MORE RECENT VERSION OF THIS POST When I first started baking in Maine, I didn't think too much about differences between German and American flours. All-purpose flour was, obviously, your Average Joe among flours. Bread flour was meant for breads. Duh! And whole wheat and rye flours? Stupid question! Exactly the same as German "Vollkornweizen" and "Roggenmehl". But then I saw something…

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