Those aren’t all bad things; if anything the mild sweetness tempered with the perfumy rose notes was actually more nuanced than the high-pitched sugariness shortbread can sometimes have. I felt I had to work through each mouthful, in the same way one might work through a dry Weetabix, whi...
is higher in gluten, and is normally used in recipes that call for yeast. The gluten in this flour gives bread dough its elasticity and chewy characteristic. Kneading Strong Flour, also known as Bread Flour, develops the gluten strands, traps air and produces the holes one ...
There were a couple of different tea brands available in the 50s, no frozen goods, no ready meals, no dietary choices such as low fat, vegetarian, vegan, gluten-free, sugar free, organic, decaffeinated. Fruit and veg were largely seasonal apart from oranges and bananas. Very limited and mu...