Hi folks, I wanted to share with you a blog post I just wrote up about a little experiment I did few days ago. I wanted to see how the different types of flour influence bread making, so I made tiny loaves out of rye, whole wheat, unbleached all purpose, bleached all purpose, and Wondra flours. You can see the results at http://www.slovakcooking.com/2011/blog/flour-difference/

Thanks!

A friend of mine owns a small donut shop and she told me she can get me the unbleached flour which I can't normally find around here in the larger bags.  It's around $18 for 50 lbs.  I can't afford to buy both the all purpose and the high gluten right now.  Mostly what I can find here is bleached.  The unbleached is available at a store around 30 miles from here and runs around $3 for 5 lbs. and I don't know how fresh it is.

Since the purpose of getting this is to keep around a good supply of unbleached flour to bake breads and pizza crusts - which should I get?  The brand is General Mills.

She needs to let her supplier know by 1pm today 7-9-09.  I can always order the next time, but I'd love to get some today.

If someone could advise me on which one to order for the purposes I stated, I would be very grateful.  meanwhile I'll browse thru postings and see if I can find some info on this.

my email address is eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%73%73%61%72%67%65%40%6f%77%63%2e%6e%65%74%22%3e%73%73%61%72%67%65%40%6f%77%63%2e%6e%65%74%3c%2f%61%3e%27%29%3b'))

Thanks!

Susie