Oh my goodness!
I am absolutely making this cake in honor of some slow-it-on-down holiday time I have planned later this month. I think I will use dried apricots & black raisins.
I had no idea that for most of western civilization people used soured milk to ferment their grain into rising. It makes sense, but is still a bit of a revelation to me.
Thanks Nournished Kitchen for once again sharing useful information with beautiful pictures!
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