Flinging Flour!

I feel as if I'm covered in flour when I leave the kitchen. We spend more time flinging flour to prevent sticking that just about anything else... we fling it on the work table, we fling it on the dough, we fling it at each other, we might even fling some on the floor just for the sake of doing it!

We made Baguettes, and they were far easier than I ever imagined they would be and we made the dough for Croissants. Croissants involve lots of rolling flat, folding, and letting sit so that the butter chills again. Tomorrow we can prepare and bake them. Did you know that a croissant has 135 layers!