Bread-Bakers v100.n078.4

Suzie, you asked about barley flour.  I've used it for years,
but never in the ratio you gave. (The way I use it is much
closer to 1:1.)  It's a great substitute for wheat flour in muffins
and cookies.  I've used it in combination with other flours in yeast
breads, also.  			Susan in Oregon

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Susan & Jimj Thomas
susanth@pacinfo.com