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The word cookies comes from koekje, a Dutch word meaning ‘little cakes.’ The first cookies were made with scraps of pie crust or drops of extra cake batter. Go back to basics with these slim sugar cookies.
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Before commercial yeast, breads were raised naturally. A mix of flour and water, left to ferment, created a bubbling, yeasty ‘starter’ or ‘mother.’ Stirred into a dough, the starter created high, bubbly, slightly sour breads. Evidence of yeast baking was found in Egyptian ruins. Today, artisanal bakers often use sourdough for its complex flavor profile.