Only problem, is they're a bit crumbly. Just enough to require another draft, which I'm happy to do. For me, writing food is a curious process of different stages that in the end, all come together. I love that. Love it. Love it.
Meanwhile, on the human side, I tested a combination of spelt flour (ancient grain), along with strong flour (higher protein/gluten flour), into a flatbread (or wrap), and it was yummy. Next round I'll change the percentages and eventually, go full spelt. Tasting each time I go and noting texture, easy of use and all that good stuff.
I love this.
And that wraps my post for the day. I'm headed to the kitchen to make pizzelles, both human and puppy-safe. I'm excited because if all goes well, we're hitting the Barnes cafe bar tonight. Tim writes and I study food. I just made myself giggle. Because if I'm not writing/testing food, I'm reading or watching it. I might have a problem. But that's okay.
Happy Tuesday and boogie boogie.
|Here's the fork design, two ways.|