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I finally looked up how much flour gets wasted on failed bakes and now I'm torn
Saw a stat from a home baking survey that the average person tosses about 3 pounds of flour a year on stuff that didn't turn out right, which for me would be one bad sourdough weekend. So is that just the cost of learning, or are we all buying too much flour for the recipes we actually pull off? Curious how much you all think gets dumped at your place.
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