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have found about 200lbs of flour............need to do something with it
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Flour:
Use good quality flour for pastry making. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. This helps to lighten the pastry. Self-raising flour can be used for short crust or suet pastry but better results are obtained if plain flour is used for richer pastries. Fats: The fats with the best flavour and shortening qualities for pastries are generally butter or lard, which makes the pastry rich and crisp. Margarine can be used to replace butter and there are several |
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Sure it isn't cement? 200lbs seems a lot.
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ive bought an old farmhouse in ukraine, theres sh1t loads of it
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That amount of flour should make enough pastry to cover your house!
Mix with water and use as wallpaper paste. |
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Or perhaps farmhouse wrapped in filo pastry?
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