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<div><span class="gmail_quote">On 5/22/06, <b class="gmail_sendername">Tom Bilodeau</b> <<a href="mailto:gmt53@ravenstreet.org">gmt53@ravenstreet.org</a>> wrote:</span>
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<div><font face="Arial" color="#0000ff" size="2"><span>FYI -</span></font></div>
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<div><font face="Arial" color="#0000ff" size="2"><span>If any of you are doing cooking/baking and using German recipes which call for different flour types and how to find USA equivalents...</span></font></div>
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<div><font face="Arial" color="#0000ff" size="2"><span>Tirloch</span></font></div></div></div></blockquote>
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<div>OK, can anyone tell me why Germans would be concerned about the amount of ash in flour, and how the ash, rather than the protein, would affect its baking qualities?</div><br>Saint Phlip</div>
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<p>Don't like getting old? Beats the Hel out of the alternative.</p>
<p>The purpose of life is not to arrive at the grave, a beautiful corpse, pretty <br>and well-preserved, but to slide in sideways, thoroughly used up, totally <br>worn out, proclaiming, "Wow! What a ride!"<br></p>
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