He's annoyingly fixated on the task and awesomely generous in telling you the truth about how it all comes out.
Omigosh! This is like reading a foreign language - bram brach bread? Does it come gluten-free?
No? Why not? I need GF, no dairy, no sugar. That's right. Use olive oil and stevia, oat or rice flour. THEN I'll try baking. Love this column!
I've always found baking yeast bread intimidating, but this makes me want to buy book and start the intriguing ,wonderful aroma journey!
An inspiring sibling! I, too, enjoy Jolene's Substack.
Ditto
He is, indeed, except my nephew just spilled the beans on him--he used the wrong kind of seaweed which is why it tasted fishy. What a facinating subject to look up--different seaweeds!
Omigosh! This is like reading a foreign language - bram brach bread? Does it come gluten-free?
No? Why not? I need GF, no dairy, no sugar. That's right. Use olive oil and stevia, oat or rice flour. THEN I'll try baking. Love this column!
I've always found baking yeast bread intimidating, but this makes me want to buy book and start the intriguing ,wonderful aroma journey!
An inspiring sibling! I, too, enjoy Jolene's Substack.
Ditto
He is, indeed, except my nephew just spilled the beans on him--he used the wrong kind of seaweed which is why it tasted fishy. What a facinating subject to look up--different seaweeds!