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RE: The pain of international recipes
I loved this ! Feel ya, totally. And like this isn't enough then comes cake mix flour, self-rising flour and all that. Is it just damn too hard use yeast and flour separately??
I know! I should start my own crazy baking ingredient brand and come up with "carrot flour" etc. and start making cookbooks for recipes using those.
Then people would freak out with all the ingredients they can't find anywhere else than in specific locations.
Hahah! You should! Carrotcake out of carrot flour!