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ByKatze827
I know that millet goes rancid quickly. That's why I store it in an airtight container in a cool place. When I grind, I only grind as much as I need. I also always mix it with other flours. Yesterday's bread was less than a third millet, but it tasted extremely bitter. I've read that…
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If the manufacturer guarantees only 50°C, the bowl should not be used at higher temperatures.