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It’s hard finding dough enhancer at the store and to make it from scratch can be very expensive. How does dough enhancer compare with vital wheat gluten? Could that be substituted? We’re used to using a majority of bread flour along with VWG in our bread recipes and hate to spend so much money only to find that the kids don’t like the bread! I buy One Degree sprouted WW flour from our co-op and just love it so am looking forward to trying your recipe!
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