On Tue, 9 Apr 2019 15:28:33 -0500, Terry Coombs >
wrote:

>On 4/9/2019 11:29 AM, U.S. Janet B. wrote:
>> On Mon, 8 Apr 2019 16:07:45 -0500, Terry Coombs >
>> wrote:
>>
>>> * 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
>
> * 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 .

I have all purpose flour for uses other than making bread.