Talk:Flour

Should we have a flour page and a separate page for each *kind* of flour? Might as well merge them unless anyone has a problem with it.

For reference, dwarven wheat flour, whip vine flour, and longland flour are the pages I"m referring to. --Gotthard 18:36, 12 December 2007 (EST)

I'd like to know the difference in values between flours. What are the most valuable food ingredients, anyway?--DDouble 03:31, 21 December 2007 (EST)