Hi: Given the 3-5 loaves per week that get inhaled around here, I need to find a bulk flour source. KA has officially hit $1/lb at my local supermarket.
I'm open to ordering online and having it shipped, (and have searched the archives for all your suggestions--Thanks!)
but would prefer to buy locally. The best KA could offer me was a distributor in Lancaster PA...about 2 hr drive away. But I live near a city of over 2 million people...with a healthy bunch of local bakeries. Tell me there isn't a distributor for high quality flour closer!
I am on the 4th day of the great pineapple starter and everything went as planned! My question is why to throw away all but l/4 of the starter and add flour and water?
Am I suppose to throw away all but l/4 of the starter everytime I feed it? Could I keep the throwaway and start another batch? Sorry if I am naive but am new to this wonderful event!!! Thanks so much,