When baking poems, you should use strong flour, which is made from hard words. This produces the right kind of dough for lyric work produced at high temperatures, because it has a high fluten and bard core content.
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I love this!
Hooray.
Recipes to follow?!
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Sunday, 19 March 2017 08:36
This is completely fabulous. Like some of the best poems, I don't understand every word (not being a strong flour baker), but not ... Read More
Sunday, 19 March 2017 08:47
This is great! Any suggestions for poets with syllabic disease who might be allergic to fluten?
Sunday, 19 March 2017 09:18
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