Disclaimer: I am not a nutrition expert, nor do I possess a degree in food science. This article presents the findings of a baker who researched how modern commercial ingredients are processed. Why I Started Baking with Natural Ingredients Hello again, friends! Today’s post is a bit different to our regular programming, but hear me out. There was a point about six years ago where I did a 180. I stopped baking with white sugar, bleached flours, and food dyes and instead I started ... continue reading...
