Baking Links

Thanks to Rose's newsletter see my links for Real Baking with Rose, I found a rather amusing piece of advice about a flour, with the eponymous name Kate Flour. Essentially it seems to be about reducing the moisture content of the flour to improve the gelatinising qualities of it during baking. Now all I have to do is get a microwave ... :-(. Thanks to the range of flours in Switzerland/Germany I have no trouble sourcing good cake flour, but it is always good to know!

BTW here is a photo of my first attempt at making Klingers ...