Comments on: A Guide to Baking the Norwegian Way /baking-in-norway/ All Things Norway, In English Tue, 08 Jul 2025 11:54:21 +0000 hourly 1 By: Chris Domino /baking-in-norway/#comment-1032535 Tue, 08 Jul 2025 11:54:21 +0000 /?p=84366#comment-1032535 Are all pastries prepared with all purpose flour , with no unbleached flour use. I have food sensitivity issues and hope to find items I can eat when we visited next year.

]]> By: harold hommeland /baking-in-norway/#comment-1032532 Tue, 08 Jul 2025 10:35:07 +0000 /?p=84366#comment-1032532 i had a german grandma, a norwegian grandma and my mother, who all baked -REAL BREAD’?’

DOES ANYONE USE LARD?

]]> By: Sharon Ritchie /baking-in-norway/#comment-1032520 Tue, 08 Jul 2025 07:45:08 +0000 /?p=84366#comment-1032520 That was very interesting but would have been better with a couple of recipes ☺️

]]> By: Amanda /baking-in-norway/#comment-1032518 Tue, 08 Jul 2025 07:28:59 +0000 /?p=84366#comment-1032518 Norwegian plain flour and margarine are not quite the same as in the UK, so well worth a couple of trial runs to adjust the ratios of dry ingredients to liquids if making cakes, scones or biscuits.

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