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Took me 4 months to figure out why my bread kept coming out dense, and it was the $2 jar all along
I kept blaming my oven and bought a $30 thermometer before I finally checked the date on my yeast, which had been dead since last winter. Now I buy the small jar at Aldi for $1.79 and my loaves finally rise like they should. Anyone else keep a cheap kitchen scale just for flour, or do you scoop and pray like I used to?
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