#brown flour

[whats-in-a-sentence]

The Brown Bread Act, commonly known by sceptical housewives as 'the Poison Act', banned millers from making anything but wholemeal flour in 1800. In Horsham, Sussex, a women's riot went to the windmill:

A number of women proceeded to Gosden wind-mill where, abusing the Miller for having served them with brown flour they seized on the cloth with which he was then dressing meal, according to the directions of the Bread Act, and cut it into a thousand pieces; threatening at the same time to serve all similar utensils he might in future attempt to use in the same manner. The Amazonian leader of this petticoated cavalcade afterwards regaled her associates with a Guinea's worth of liquor at the Crab Tree public house.

"Normal Women: 900 Years of Making History" - Philippa Gregory

[fullcravings]

Gluten Free Baked Pumpkin Donuts

[chasingrainbowsforever]

~ Yellow and Gray ~

[heartnosekid]

cute fluffy bear pancakes 🐻🥞 | source

[genius-species]

Sorrows, prayers for my oven y’all.

Set to 350F, it heats to 175.

Set to 375F, it heats to 200.

Set to 400F, it heats to 425.

...I can’t bake, my life is desolate wasteland.

[neechees]

There's a lot of bigoted, very specifically racist movies where white people are like "lets remake/rewrite x movie!" Like i don't know how to tell you that if you tried to do that, the rewritten version would be completely different & unrecognizable because it's central plot/themes/etc rely on racism at their core

[bunnyboy-juice]

guys look at these cinnamon rolls i made for a work gathering

the left ones are plain, the right ones have chopped apples inside c: i ran out of time before i could make icing but they were still a hit

[muirann]

oh good cook!jason todd you would hate the mug cake i’m making for your birthday

[morethansalad]

Vegan Levain-Style Brown Butter Cinnamon Apple Snickerdoodles

[pokesanriostims]

Cogimyun 🍤

x/x/x x/x x/x/x

[dreveel]

Spider Cookies; {Credit}

[gummi-stims]

🕷️Spider Cookies🕷️

[fullcravings]

Pumpkin Pecan Pie Bars

[fieriframes]

[YOU'RE JUST BUILDING THIS IN 5-GALLON BUCKETS. AS LONG AS YOU EXIST AND I EXIST, I WILL LOVE YOU FOR MAKING THE BUNS. CORRECT. NOW WE'RE GONNA ADD FLOUR, SALT, BROWN SUGAR.]

[shoku-and-awe]

226 grams (1 cup, 2 sticks) unsalted butter, cut into 1-inch pieces

330 grams (2 ⅔ cups) all-purpose flour

6 grams (1 ½ teaspoons) baking powder

4 grams (1 ½ teaspoons Diamond Crystal or ¾ teaspoon Morton) kosher salt

200 grams (1 cup) granulated sugar, plus more for rolling

50 grams (¼ cup) light brown sugar

28 grams (2 large) egg yolks, cold from the refrigerator

9 grams (2 teaspoons) vanilla extract

160 grams (scant ¾ cup) sourdough starter discard (unfed, 100% hydration), preferably cold from the refrigerator

Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it starts to foam and sputter, 3-5 minutes. Whisking often, continue to cook the butter until it starts to quiet down, smells nutty, and turns deeply golden brown, 7-10 minutes. As you whisk, try to lift any browning milk solids that are stuck to the pot. Remove from the heat and immediately pour into a large heatsafe bowl placed over a digital scale, making sure to scrape in as many browned bits stuck to the pan as possible. You should have about 180-190 grams butter remaining. Let the butter cool slightly, about 5 minutes, while you prep the dry ingredients.

In a medium bowl, whisk together the flour, baking powder, and salt.

When the butter has cooled slightly, add the sugars and use a whisk to beat until well-combined, about 1 minute (the sugar won’t dissolve completely and may look separated). Beat in the egg yolk and vanilla until well-combined, about 30 seconds. Scrape down the bowl and beat in the discard until just combined, about 30 seconds (the dough should be emulsified now). Scrape down the bowl and fold in the flour mixture until just combined. Let the dough rest for 10 minutes.

While the dough rests, preheat the oven to 350ºF (177ºC) with a rack in the center, and line two sheet pans with parchment paper.

Fill a small bowl with more granulated sugar. Use a #40 (2-tablespoon) cookie scoop to portion out 12 mounds of dough (each should weigh about 30 grams) onto one of the sheet pans. Roll each mound into a ball and then place in the bowl of granulated sugar and toss to coat.

Evenly divide the 12 cookie balls on one prepared sheet pan, leaving about 2 inches of space between each ball. Bake the cookies, rotating the sheet pan from back to front halfway through baking, until the cookies are golden at the edges and just set in the center, 13-16 minutes. While the first batch is baking, scoop, roll out, and sugar the next batch and arrange on the second sheet pan.

Pop the second tray of cookies into the oven. Let the first batch of baked cookies cool on the sheet pan for 5 minutes before removing to a wire rack to cool completely. Scoop, roll, and sugar the remaining dough. When the second tray of cookies comes out of the oven, bake off the third tray of cookies (reuse the sheet pan and parchment from the first batch).

Let the cookies cool completely, then store in airtight containers at room temperature for up to 1 week, or freeze for up to 3 months.

[certifiedceliac]

V/GF Brown Sugar Cinnamon Poptarts (via Peanut Butter Plus Chocolate)