Split a 50# bag of flour in the Hudson Valley?

Hi Richkaimd,

I sent you a private email yesterday, which apparently never reached you.  This is what I wrote:

Hi,

Thanks for making contact.  I live across the river from you in Orange County, but
if we decide to split a bag of flour I would be happy to meet in Tarrytown or
Nyack.

 The web site, centralmilling.com is less informative than it could be.  In particular, I don't see any pricing there.  I purchased two
five-pound bags of the flour in the past, along with a five-pound bag of one of their AP flours.  The cost of the type-85 was $5.50 for the five pound bag, so I suspect we can expect to pay about a dollar a pound, even in bulk. 

 This is how the company describes its type 85 flour:

 Organic Type 85 Malted

Unbleached flour with wheat germ and bran middling, 12.5-13% protein.

Description: 50# / Made from the highest baking quality certified 100% organic Hard Red Winter Wheat.  Malted with Organic Malted Barley Flour.  Applications: Long fermentation, sour dough levain,  batards or dinner rolls, all Italian hearth breads and French style hearth breads, pan breads, naturally leavened bread, (also very good in feeding sour dough starters and poolish sponges). Good for bead machines.   

If you follow the wizards and gurus on The Fresh Loaf, such as Shao Ping and David Snyder, this is the flour they prefer for
Hammelman's Miche Pointe-a-Calliers. Indeed I've been quite pleased with the results using this flour for that formula.  It is a happy compromise between white flour and whole grain.

 Let me know if you want to proceed, else I will go ahead  and order multiple five-pound bags for myself.

Best,

Rodger Friedman