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Welcome to baking with flours!

January 26, 2012

About Me

My name is MJ … (which stands for Mary-Jane. Yes, yes, make all the jokes you can think of.  Believe me, I’ve heard them ALL.)  … and I love to bake!

Over the years, I have arrived at a firm belief that good food can help shape our lives- it comforts us, it can make us feel nostalgic, excited, or even adventurous.  Good food can open our eyes.  BUT great food can only come from great ingredients, and that’s what this blog is about.

 Flours?

Of course, flour is an essential ingredient in baking, one that’s often taken for granted, purchased on the cheap, and used without further thought. We do this with all kinds of foods, whether it’s the uniformly sized apples going into a pie or the pale-yolk eggs we pluck off the grocery store shelf.   I want to stop overlooking these everyday ingredients, and to take a look at where they come from, how they get to us, and what they can really do in the kitchen.

Focus on the fruits and flours, shall we say?

One last thing…

I’m lucky enough to live in Southern California, with its mild temperatures and year-round harvests of incredible produce.  Even luckier still, I can visit a local farmers’ market practically every day of the week and in every season.  I take serious advantage of this, and you’ll find my blog highlighting products from these farmers’ markets quite a bit. But for those of you who can’t find a farm stand in the middle of February, you can also feel blessed to be living in a time where just about every ingredient you can think of is always available at the supermarket!  But just for good measure, I’ll be offering tips and tricks on how to select the best products from the grocery store, so you can benefit from using the best ingredients available to you.

 

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