What a great way to learn….
What is yeast? Why does it ‘rise’? What is the gas it is giving off? Why do you knead the dough for so long? Why does it have to proof? What is a ‘cup’? What does tbs and tsp stand for?
Since I have been diagnosed with Hashimotos disease and osteoarthritis I have had to be very careful about what I eat.
Being in lockdown has made this tricky.
Italy has an amazing array of lactose and gluten free products at the large supermarkets, but not at the local shop we can walk to from the campsite nor the little veggie man who visits every 2 days. We are of course reducing our trips to the large supermarket and only plan to go every 2 to 3 weeks as necessity arises. So, there are no fresh products in the fridge.
Our learning has exploded…
- This is a chick pea, it is used in hummus!
- This is yeast
- This is xantham gum
- This is bicarbonate of soda
- Baking break
- Birthday cake making
- Making sauces from scratch
- Metric, Imperial and American measurements
- Ingredient lists
So much hands on learning to be had, with freshly washed hands of course!