I'm really looking forward to making a few items, but I'm at a loss regarding the various types of flours that are available. In addition, I'm seeking pointers as this will be my first time in over a year baking on a continual basis. These are the things I have in mind, I'd appreciate your input and brand suggestions if possible.
Pasta (upcoming project)
Crumbles (oat suggestions)
Lastly, what are the pros and cons regarding Crisco and lard. I've never used the latter but I know some swear by it. When should either be used?