Flour and baking
Flour has always been important for baking and for how people eat. In ancient times, people made simple breads with coarse, stone-ground flour. As milling became better, flour got finer and baking recipes became more varied and tasty. These changes helped create many traditions and celebrations where bread and baked goods were a special part of the meal. (Notaker, 2009) Flatbreads, like Norwegian lefse, have been made for hundreds of years and are some of the oldest types of bread in the world. They were first baked on hot stones or griddles and made from whatever grains people had, such as barley, rye, or wheat. Lefse, in particular, became popular in Scandinavia because it was easy to cook, could be stored for a long time, and was perfect for cold winters. (Notaker, 2009) The second baked good presented in this blog post is "Ferraduras" or "Horseshoes" if we go with the literal translation. These are traditional Portuguese pastries. I don't think it's ...
