January 2, 2010 - 6:22pm
East Coast Bakers?
Are there any other TFL-ers in the Baltimore, Washington, Wilmington, DE area (southern PA, too)? I'd like to talk to any members that might be close about sharing cost of buying bulk ingredients. I live in northern Maryland, pretty much right on the I-95 corridor. I know of KA flour distributors in both Maryland and Pennsylvania. Ciao for now. Jim
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any distributors close to me ? I am just afraid that shipping would negate any savings from buying locally.
Thanks much,
Anna
Hi Anna, nice to meet you. Actually, the distributor I know of in Maryland is pretty-much right in between you and I. I'm in Harford County, just north of Bel Air. The distributor is George R. Ruhl (you can google the name), and is located south of Baltimore, not far off of exit 43 (I-95), rt. 100 area. My thoughts were, if someone else were close enough to me, we'd bypass the shipping and go pick it up ourselves, divide it, and be on our merry way. When I was still in business, I couldn't get flour shipped, anyway, without a minimum order of several hundred dollars. I had a very small bakery operation, and that size of an order wasn't practical for me. I'm in the process now of developing my "new & improved" bakery plan. I'm hoping I can bake breads from a wood-fired brick oven, and get the stores in the community to do the selling. I'm looking to get more flour (though not too much, yet), at a better price than 'supermarket', for test and sample purposes. Take care, Anna, and thanks for responding. Jim
Hi, I know this is a very old thread, but I was looking for a way to get bulk, local flouor and found this. I live right off 695 at Parkville. Pretty close to the aforementioned exit 43 off I-95. If anyone if getting bulk nearby or is intereted in starting it up, I would really like to get in on this. I'm only baking at home, but am baking at least once a week (sometimes more), plus I have a chest freezer converted to refridgerator, so I can store a good deal. Let me know if you or anyone else is interested.
Thanks!
I live in Gaithersburg, maybe 35 minutes from the Route 100 exit off 95. However, I am a newbie. . . loaf #4 is proofing now, and I'm hoping it will be the first loaf that is more than just barely edible. I've got this lovely sourdough starter that is magnificent, but I think I'm following too many different directions for making the bread.
The rate I'm going through flour, I might consider sharing some bulk stuff. . .:-D
Peggy
Hi Peggy,
Just keep trying. I'm sure you're on your way to great things! I know what you mean about "following too many directions". There's sooo much information out there! I think I'm starting to really understand that "less is more" when baking these breads. I try to keep in mind these breads have been made since the beginning of time . . . why am I complicating it so much? ha. Pick a method and stick with it til the end. If you're not happy, try again with something else.
Well, we'll stay in touch about the bulk flour thing. If you, me, and Anna split a 50lb (and we could divide it up any way we want . . . you wouldn't neccessarily have to take 16 1/2 lbs), I'm sure we'd be making out cost-wise. What flours are you using and/or interested in using? Tell you what, you can email me at redtoadjim@yahoo.com (Anna, you too), instead of us taking up forum space, if you'd like. Thanks a lot for responding, and take care.Jim
Hi, Peggy. I live in Bethesda and would be interested in sharing bulk flour. I've been baking for only a couple of months and have tried several different flours.
I've been baking for about the same length of time, and feel very much the newbie. I'm not making TONS of bread, but it all does add up, doesn't it! Expecially when not every loaf is worth eating. . . (oops, there goes another 3 cups!) My last two loaves, two weeks ago, got rave reviews from my family, but they're not yet how I want them. Where do you get your supplies?
Peggy
Hi. So far I've used King Arthur flour (from WF), bulk flour from the SSTP co-op and Brand 365 flour. I've used both all purpose flour and bread flour. Every loaf of bread so far has turned out better than expected, despite messing up at least one thing w/each loaf. I started out using the Jim Lahey No-Knead Bread recipe that was in the NY Times a while ago and you really can't go wrong with it. (There are videos on YouTube of 4 year olds making it and it really is that easy.) From there I graduated to this receipe: http://www.instructables.com/id/How-To-Make-Bread-without-a-bread-machine/ and it is also an indestructible recipe. Next I want to start making sourdough.
I started getting contact dermatitis from some of the flours I've used and I think I've traced it to an enzyme additive. That's why I am interested in KA flour exclusively now. (They don't use any additives.) How about you?
Thanks for the encouragement! I'm beginning to understand the less is more thing too.
I'm presently using a generic "Bread Flour," but I've realized within the last week that my grocery store actually has the King Arthur Bread Flour, which I will try next. I'm also going to get some rye flour to "spike" my sourdough (next batch!)
I'm preheating the oven now, and am very hopeful for this loaf. It LOOKS like it should work . . . time will tell.
And yes, let's communicate via e-mail on the flour sharing. Sounds good.
Thanks,
Peggy
I'm in Boston. Planning to get a couple of 25lb food safe flour containerNot I've een usaing KAF and finding the best price atlocals supermarkets online before buying. Do you have an Ocean State Job Lot near you? A friend told me about theu BOB'S RED MILL selection. I went yeterday and was amazed, save over $1 on each bag I purchased.
Please continue your conversation here on oon my blog. NO BETTER YET...lets chat on my blog: www.footbridgecove.blogspot.com I'll start a topic there today regarding flour sharing
Hope to hear from you
Thanks, cathy
I am in Elkridge, MD. I live about 2 seconds from the intersection for MD-100 and US-1. I mainly use KA Bread Flour where bread flour is called for and either Gold Medal or Pillsbury for my AP flour. I can justify the additional expense at the grocery store of KA for bread flour but not their AP flour.
Hello KansasGirl,
And to the others interested - I'll check with the distributor this week about flour varieties and prices, then I'll post something to see if you all are interested. BTW KansasGirl, the best man at my wedding, a buddy from the Navy, is from Hays, KS. Talk to you soon. Jim
Hi Jim,
I am in nortwestern MD, Carroll County, just about half hour south of Gettysburg, PA. Not sure about sharing bulk at this time as I have a good supply (over 100 lbs) of wheat to last a while and, being retired military, I get most of my white flour at the commissary at Ft. Meade. (Gold Medal and King Arthur). I have purchased bulk from Dutch Valley Foods in PA, but they require a $500 minimum. Last time I ordered, I shared with a lady who has a baking business. I wouldn't mind being a pick-up point for others who might be interested, but I'm not quite ready to order for a while. Would be happy to correspond through email, though.
Catherine
Catherine, hello. Always good to meet fellow bakers and veterans! Yeah, I'm hearing the commisaries are a good place to get flour. I'm near Aberdeen Proving Grounds, but not sure if just being a veteran allows me to shop there. I did 5 yrs., Navy, from '88 - '93. I'm thinking it's active duty and retired that get commissary privledges (sp?). Anyway, great to hear from you - and maybe all of us Marylanders will get something together, if necessary, to help each other out with access and costs. Feel free to email me anytime if you don't want to use forum space. I'm at redtoadjim@yahoo.com.
I'm excited about tomorrow. I get to pull my Desem starter from its "cacoon" and give it its first feeding . . . like any proud papa would be. ha! Talk to you soon. Jim
Hi Jim,
I'm not sure if I was very clear on where I'm located. We are just a bit west of Baltimore and I forget there is a whole long western section of the state that is considered "western Maryland". So, I'm really in north central MD, just around 30-35 miles northwest of Baltimore, but fairly closer to the PA line than Balt. The Northwest Expressway (I-795) comes very close to us so we are easy to get to.
Yes, you do need to be active or retired military to shop the commissary. However, if we buy in bulk, there are better prices. The local BJ's member warehouse has KA all purpose flour at near the same as the commissary price (around $10 for 10 pounds). The bulk place I mentioned is Dutch Valley Foods. They have a web site:http://www.dutchvalleyfoods.com
You will need to create an account in order to see prices, but they are pretty good. They have several KA flours in 50 lb bags. If we have an order of a minimum $500, we get free shipping by their own truck to one address. I am happy to be a pickup point if people would be interested. That could all be worked out in private emails, of course. Last time I ordered I called a lady who bakes for the local farmer's market and I picked up at her house since I didn't order enough for my own drop-off. They were very good about keeping each account on a separate ticket so we didn't have any bookkeeping to do. Each person called in their own order and paid by cc in advance. No money needed to change hands between us. I just went to her house as soon as the delivery arrived and picked up all the packages on my list. They have many other supplies for baking and bulk foods in general. You can browse the site without opening an account, but won't see prices. Account holders can also click on the nutrifact links for each product and see the complete ingredient/nutritional info. as provided by the manufacturer.
You can email me if you'd like to discuss this option. sewcial@mac.com
Catherine
I'd love to get a conversaton going there.
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