We eventually got to my last favourite ingredient. There may be more; I may discover some others, but I end my list in style!  

Today: flour

What terrifies me the most when working with flour? There are two issues: that it’ll attract flour moths and that I’ll burn the flour by adding too much of it to the dough.

Where do I get flour from? As we are discussing wheat flour, Romania used to supply the wheat for the whole of Europe. I prefer Romanian wheat, grown in Romanian soil. I found some great, versatile, and elastic types of flour.

Why do I love it? Butter is the only ingredient that I love more! I guess that says it all. There are many things you can’t bake if you’re out of flour.

How do I use it? In almost everything! Even if you suspect there isn’t any flour in a food item, I add it as a thickener. There are a poppy seed beigli and a walnut beigli in the picture; my Mom used to bake them at Christmas and Easter. The recipe will follow. Of course, you need quality ingredients for all these bakes!