Baking

A thick, well-measured batter flows into rectangular loaf, scalloped bundt, metallic alloyed steel rows, even and orderly. But after the high-speed blending, the meticulous, unyielding sifting of stubborn clumps through fine mesh wires, she remains gritty-textured, tough to swallow. Burnt-skinned crust and too much salt, she swells the tongue. Under the heat, expected to rise […]