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"A solid, and easy, buttermilk bread recipe. I used about 1/3 whole wheat flour and added vital wheat gluten to my all purpose flour. (I increased the water by 2 T and baking temp by 25 degrees to help with my high altitude.) I made a single boule, and spritzed the oven with water 3 times during the first ten minutes. The result was a crisp cru..."
"Makes an outstanding thin crust for gourmet pizza. This is my favorite crust for a Margherita Pizza. However, the crust is 100% better if it is tossed, rather than rolled."