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 Moderated by: KSherrill
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Bread Making  Rate Topic 
 Posted: Thu Nov 6th, 2014 05:53 pm
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Joined: Tue Dec 10th, 2013
Location: Dade City, Florida USA
Posts: 8
I'm having a problem with the bread falling in the middle. It does so much less when I use the specific recipe with added gluten. But I prefer a sprouted grain recipe I have without added gluten. I don't mind that it won't rise as well but why would in fall with both recipes?

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