How to Make the Cornell Triple Rich Formula That Improves the Quality of Plain White Flour

Step-by-Step Guide

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   Step 1: Add 1 tablespoon of wheat germ (toasted or regular).

   This adds the necessary fiber to the flour, which was taken out during processing.
   
   Taking out the wheat germ not only makes the flour "lighter" for cooking, but it gives the flour a longer shelf life. (Message here is to store the remaining wheat germ in a refrigerator or freezer if you are keeping it longer than a few months). , If you think your children eat too much soy products, then skip this step and just stay with the wheat germ addition.,,
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   Step 2: Add 1 tablespoon (Cornell's formula) or 1 teaspoon (my adaption of it) of soy flour.

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   Step 3: Add 1 Tablespoon of dry milk powder (yes

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   Step 4: it can be found on the shelves of most grocery stores) (I skip this in my crepe recipe because it already has milk in it but you might want to keep it if you are baking bread or making your own tortillas (easy

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   Step 5: by the way)

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   Step 6: Use like you would use regular white flour.

Detailed Guide

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