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Flour (bread, organic, 1 bag)
An essential ingredient for making many types of bread, especially those when chewy (yet perky) is the goal. I recommend always using organic flour, particularly when using it in a fermented dough (think sourdough...). In flour made from wheat that's been treated to deter the growth of bacteria (for longevity, etc.) the ability to allow friendly bacteria to grow (so fermentation can occur) is debilitated. Buy organic flour according to your baking usage, as it doesn't have the same shelf life.