I promise I’m not trying to start flourgate, but has anyone else wound up with a lumpy batch of (unbleached all-purpose) flour that isn’t absorbing moisture the same way (produces wetter doughs)? Thinking it’s lower in protein.. wheat affected by drought? Coming up from the US? Maybe it’s cake and pastry flour packaged as all-purpose.. that’s what it feels like.

I have some thoughts about school lunch. We have such a great opportunity right now to rethink how we ensure kids are fed at school-and to come up with a sustainable, dignified solution that benefits the community as well via the distribution of support funds. Some thoughts: We’re undoubtedly at the cusp of a steep increase in need. Even pre-Covid, thousands in #yyc depended on school breakfast/lunch programs as their main food source of the day. Without national/provincial programs, is there a solution that eliminates the need for emergency lunches?

So many questions about sourdough starter! Here’s a run-through, to get all the info out that I attempted to relay on the @CBCEyeopener this morning, and wound up jumping all over the place. To start your own sourdough starter, you need only two things: flour and water. Some begin with rye or whole wheat-the theory is that there are more natural yeasts on the surface of these grains to get you started, but fancy flours aren’t necessary.