B
But, it is actually all bran flour --
A
Uh-huh.
B
-- and, uh, you know, it is just regular the type that, you know, yeast and that sort of thing --
A
Uh-huh.
B
-- and you let it rise and you can let it rise in the refrigerator and then punch it down, and then, uh, make your rolls. They really are good --
A
Wow.