But I do make my own quiche dough. From scratch.I do wonder how someone couldn't have figured out by now, though, how to find a better way of storing flour. Have you ever managed to open a bag of flour all the way along the top without it ripping down the side or front? Mine never open cleanly. I mean I'm not asking for the glorious resealable packet, just something a bit easier, sturdier, simpler, straight forward, anything different from what we currently have.
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