All-meat sodas

Made a lot of cookies and never made soda cookies. Of all the cookies, the most popular are the crackers, the oil, the scum. Hard crackers are accepted only by those who like to grind their teeth. Soda cookies are the least marketable. They're not oily, smelly, sugary. And the whole wheat crackers are never seen well, be it sour or hard, and that kind of rough taste is not popular. Even those who yell at the whole wheat, they never look at it again after they taste it. And this soda cracker, whole wheat, no oil, yeast, it's hard to see. People who don't expect it, they just like it. I wonder if the rest of the fine end of the flour can continue to make bread as whole wheat flour after sifting out the coarse particles, and then just put it in this cookie, which is, after all, a fine wheat mill, which is not as demanding as flour. Flour and wheat flour 6:4 were found at first hand. That's just 60 grams of whole wheat powder, and 20 grams left doesn't mean anything. Decisively decided to reverse the ratio of wheat 6, flour 4, no one else at all. It's nice, like a little cookie, and it's smaller, not more. All of a sudden it turns out that Dooven seems to be a good lock. The bakery ended, the oven was opened, and the smell of soda came up, and it was as if the whole process had been the only time to smell it. It is hard to remember that the cookies that were previously used did not seem to smell particularly visible during the baking。