I just returned from my favorite week of the year! Every year at the end of July I am lucky enough to participate in a camp for kids of all ages, some even older than me. 120 of us set up a village in the woods complete with a vegetarian kitchen under a shelter, a … More Leftovers, leftovers!
Most bakers use all-purpose flour for almost everything they make at home. In the professional bakeshop we would use four different kinds of flour. Each type of flour had its own set of properties, making it best for the baking product for which it was used. As I have been working with different gluten-free flour … More Not All Flours are Created Equal
Well, it is Thursday, so let’s step back in time to the 1800’s for this one. That seems to be the era most noted when looking for info on the origin of mousse as a dessert, though I believe it was probably being served way before that. The first official recipe citing seems to have … More Three Good Reasons to Whip up Some Mousse