On 1/9/2011 12:17 PM, notbob wrote:
> On 2010-12-29, Jim > wrote:
>
>> What special flours do the rest of you insist on using?
>
> I'm not a baker, not by a longshot. But, did some buying in
> anticipation of learning to bake bread, last Winter. Before I could
> get too serious, it began warming up and I lost interest, somewhat.
> Now that it's cold again, I'm back to baking, but have been lured
> astray by the prospect of lovely delicious pies.
>
> Looking at my stash, I have:
> bleached AP flour
> unbleached AP flour
> bread flour
> Whole wheat flour
> rye flour
> gluten additive flour
> high altitude AP flour
>
>
> I want to get some White Lily, which is soft wheat flour. I think
> I've got pretty much everything else, including instant tapioca which
> I bought last week, along with some fresh baking powder. I plan on
> doing some breads, but am still hot on the trail of a good pie. Jes
> bought a qt of fresh blueberries. See my new thread.
>
> nb

I always buy unbleached AP flour.
And I usually have bread flour around
and self-rising flour for biscuits.
The self-rising I'm using these days is
Hudson Cream since the White Lily prices went
through the roof (I have to buy it mail-order
as no one stocks it here in Pgh.) I know the
Hudson Cream is not soft wheat flour but I like
it pretty well. My biscuits are about the same
as with the White Lily.

That's about it. I only buy whole wheat on rare
occasions for a special purpose. Hate rye. And
don't see the need for any of those special flours.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?