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I was wondering if those if you who have tried the bread recipes in More
From the GF Gourment (1993) by Bette Hagman would let me know which bread
recipes you thought worked well/consistently.  I was looking at the
Sourdough, pumpernickel and mock rye in particular.  Comments?  I have
also heard that the book was revised.  Does anyone know what year and how
much the two versions differ?

Thanks,

Shellie, Tulsa