On 4/9/2019 11:29 AM, U.S. Janet B. wrote:
> On Mon, 8 Apr 2019 16:07:45 -0500, Terry Coombs >
> wrote:
>
>> Â* The vendor I was getting my flour from has changed their business
>> model , and they don't want to bother stocking bulk supplies like the
>> former owners did . They don't even want to order it for me any more ,
>> so screw 'em . UPS just delivered a 50 lb bag of my favorite , Seal of
>> Minnesota unbleached baking flour . Cost me over a buck a pound , but
>> worth it - it's about 50% more expensive than I was paying at the vendor
>> , but if the product is unfit - or barely fit- to eat it doesn't matter
>> how much I saved at Walmart buying AP flour . I did figger out it is the
>> protein/gluten percentage that made the difference . At any rate , I'm
>> back to using the flour that made the best bread I ever baked .
>> According to what I've been reading , the other stuff might be OK for
>> pie crusts , pizza , etc , stuff that doesn't need to rise much . We
>> shall see , cuz I ain't tossin' it if I can use it . If nothing else ,
>> it'll thicken gravy ...
> I hear you! I've got 20 pounds of flour that is going into the trash
> this week. I've made 3 different batches of the same bread with this
> flour and every time the crumb turned out coarse. I want silky crumb.
> I'll go back to Cash and Carry one more time to see if they have the
> bread flour that they used to carry, otherwise I will go to my food
> co-op and pay more but get some good stuff from the bulk containers.
> Janet US

Â* That not-good-for-bread flour works just fine for thickening sauces .
Did just swell in the shrimp scampi we had for dinner last night .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !