Is there "food grade" raffia that can bake?
Hi, everyone. I was a frequent visitor years ago, then took time off for school, career and the recession. I'm getting back on my feet and am so thrilled that this place is still alive and kicking. I'm back to baking and have a question: I would like to bake some small loaves tied with raffia. It's very pretty but I'm wondering how the raffia part works. I've seen where it appears that the raffia is baked with the bread, so that the bread bakes around it. Is there food grade raffia or bakers raffia or something?