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The latest news about the novel coronavirus and COVID-19 in Montana.

Lockdown Baking With The Food Guys

sourdough brioche
Pixabay (Tania Delosbasques)
sourdough brioche

Frequent baker and Food Guy Greg Patent complains about his fellow locked-down bakers buying up all the flour in March and April 2020. "Sounds like the flour was coming by Conestoga wagon," says Food Guy Jon Jackson.

Jon continues: "If you've got lots of pandemic time on your hands, you don't have to go for the short-turnaround baking. You can try breads that call for three rises."  And if you've got an expanding pandemic waistline staring you in the mirror, when making cookie dough, Greg suggests freezing one-cookie portions, pulling out and baking just two at a time.

(Broadcast: "The Food Guys," 6/28/20. Listen weekly on the radio at 9:53 a.m. Sundays, or via podcast.)      

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