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Where I live in Germany it's common to find both types, and they're clearly marketed as two different things: the Süßrahmbutter (sweet cream butter) is sweeter and fattier than the Sauerrahmbutter (sour cream butter). I did a bit of research on how the production differs: the milk gets initially through a process of centrifugation to separate cream from ...


I use the pizza yeast to make dough specifically for "Fry bread" style creations and it's elasticity makes it real easy to work with.

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