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  1. I'm curious about the type flour I should use.

    I hear that flour in America is processed in a way that causes health issues. (Digestive, skin, anxiety, etc.)

    But people will go to Europe and eat all the bread and pasta they want, with no problems!

    Can I get that kind of flour in America?

  2. If you want the crust a little softer, rub it with a butter wrapper while it's hot😊❤ Mom never wasted anything when I was growing up- we always had a baggie in the fridge with folded up butter wrappers, she saved them to grease pie pans, cake pans, bread pans, cookie sheets, tops of bread, rolls, or biscuits, etc- there's just enough butter residue to grease a pan- She was a zero waste kind of mom❤❤❤

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