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Response to yellerpup (Reply #11)

Sat Apr 6, 2013, 05:27 PM

12. First try I would just substitute it directly

Most different types of flours can be substituted directly as far as hydration levels go. Occassionally small changes to hydration are necessary. Buckwheat has no gluten, so it's best to keep it at 25% or less in terms of flour content, however for a pancake it's not going to matter as much because you are not really building much gluten in the first place.

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Major Nikon Apr 2013 OP
locks Apr 2013 #1
Major Nikon Apr 2013 #2
Lucinda Apr 2013 #3
Major Nikon Apr 2013 #5
Lucinda Apr 2013 #7
Major Nikon Apr 2013 #4
Lucinda Apr 2013 #6
livetohike Apr 2013 #8
yellerpup Apr 2013 #9
Major Nikon Apr 2013 #10
yellerpup Apr 2013 #11
LineLineLineLineLineNew Reply First try I would just substitute it directly
Major Nikon Apr 2013 #12
yellerpup Apr 2013 #13
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