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Whole Grain Connection |
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Local and sustainable whole grains from farmer to baker, for good health |
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Sonora wheat history another look, 2008 This history of Sonora wheat is an ongoing project, last updated in 2008
Sourdough yeasts are different Lactobacillus bacteria in sourdough are very fussy about the sugars they can use; yeasts
that do not use maltose and leave it for the bacteria are preferred.
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