Baking & Pastry Project Week 8 - Raisins & More Raisins
I'm moving a little slowly this week with my kitchen under construction again. It's been quite a process and has taken almost a year. What we're working on now is all the finish carpentry work, trimming out the board and batten paneling and the door and window trim. Next it will be the last of the floor trim and rebuilding the screens for the windows over the kitchen sink.
Regardless of the dust, bits of wood and paint lying around, it infinitely satisfying to see the kitchen nearing it's completion. Especially when we remember how it looked before we started working on it. Or what it looked like when we gutted the room down to the subfloor. It is turning into the kitchen/gathering area we wanted, rather than our old squashed galley kitchen.
Mr. Carptenter - Thank you for all your hard work!
Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds