John Weiland wrote: So it might be cheaper, for instance, to make a pseudo 'whole grain flour' by adding coarse-ground back to unbleached white flour to get a similar effect.
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Linda Secker wrote:We can still easily get it here in the UK.... we call it soft brown sugar which comes in light and dark.
Linda Secker wrote:We can still easily get it here in the UK.... we call it soft brown sugar which comes in light and dark. It's a less refined form of cane sugar. The dark one is also sometimes called Muscovado sugar. They are both very different from Demerara, which is also less refined but can be made by adding molasses to refined sugar. I don't understand why you would do that tbh, but that's just my opinion Demerara tastes good, but is very granular.