SUGAR
–&– F LO U R WRITTEN BY SARAH FINKELSTEIN PHOTOS BY JUSTINE DE JESUS
PHOTO BY SELNIA ZOU
If you’re an aspiring amateur baker like I am, you know that more complicated recipes call for more complicated ingredients. As you try making new dishes, you begin to realize that sugar and flour aren’t always synonymous with generic white flour and granulated sugar. There are a whole host of different flours and sugars that can be used to elevate your baked goods. Getting to know each of the different options will help you expand your culinary repertoire. Want to go from making Toll House cookies to elegant macarons? Follow this guide and you’re on the right track. penn appétit
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