Pancake Day is different for me now since I started moving away from plain white flour. Over the years I have experienced phases of what I think was stress related food intolerance but have always found white flour sat heavy. Spelt and rye flours are now in my larder for any baking requiring lighter flours & I'm finding they suit my digestion more and they add flavour. My farmer hubby likes homemade fish & chips on Saturdays & I make batter with half spelt & half rye & a slosh of Worcester sauce..yummy!
I feel I'm failing them - feeling lost
Is this a normal thing? - neighbour using wifi
Only telling GN pals - secret talent