Just picked up my 50# bag of King Arthur Sir Lancelot High Gluten Flour from my local distributor in Yonkers, NY, otto brehm. $26 for a 50/lb bag. I had been avoiding picking one up because I always hated going into professional stores as a hobbyist (in other hobbies it was painful), but this was easy and they were very nice. Had a great selection as well. Probably won't be back for a while, but much less hassle than I thought it would be.
I saw Giusto's Peak Performer 50#bag at Whole Foods in Redwood City and wanted to buy it.
Of course I was told they have to check the price but at the end they didn't sell it to me and I was told
that someone will contact me about the price. I asked twice since then but never got any answers.
Have anyone got that flour from WF? Maybe you tried Giusto's mill in S. SF? I don't want to buy online from their web site, it's too $$.
Where do you get bulk flour in the Bay Area w/o having to drive to Petaluma?
Anyone know if there's some place in Nanaimo or nearby where one can procure unbleached bread flour in large size bags (20kg)?
We just moved here and don't quite have the lay of the land yet nor know if this sort of stuff is unavailable here on the island. I would like to presume there is a source since there are a number of bakeries who would need wholesale supplies too.
Thanks for any heads up you can give.
WinCo - Does anyone know the source and specs of Winco's bulk flours?
Is it a questionable choice given it's exposure?
OK so I've been having an AWFUL time trying to make my bread come out right and I finally found out what's wrong.
ConAgra Harvest All Purpose Flour is about the same protein content as biscuit mix. It's barely above a cake flour. At least what's available in MY area is.
I had to call ConAgra to get this information and if you are in some other part of the country it's going to be different. Unlike King Arthur, Con Agra does not mill their wheat to meet any particular definition of what we would typically think of as "bread flour" or "all purpose flour".
I'm pretty new to baking bread, within the year or so, and brand new to this forum. I am looking to buy bread flour in bulk in the Boston area. Also looking for any other bread baking tips for the Boston area, favorite spot to buy supplies, loaf pans, etc.
Another 'lurker' coming into the light. I live in Puerto Rico--in the mountains where the temperatures are mild and humidity is usually high.
I have 2 issues (at least)
STORAGE TIME: I have been happy baking with KAF bread flour which I bring in my suitcase after travels in the US. Now I want to scale up my baking and have access to bulk flours through a food co-op. How much can I buy without serious degradation of quality in 1 month of storage at ambient temperatures(65-82 F)?
I recently found an Indian market that sells durum flour in 20 lb bags. To most of us, this is semolina flour. I'm having a hard time finding decent recipes for my bread machine that use this hard wheat flour. The best one I've used so far uses half bread flour and half semolina. It's delicious, but I'd like something different.