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Karen/NoCA

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A head's up from another site for you bakers

by Karen/NoCA » Wed Nov 13, 2013 9:30 pm

A find at Costco....
Organic Bakers Craft is an unbleached blend of hard red wheat, with 11.5% protein. As a reference, King Arthur all-purpose flour has 11.7% protein. Central Milling is used by several local famed bakeries (Acme and Tartine), and I believe mills the WF's 365 brand flour.

I just paid $13.99 for a 25 lb bag, which seems like a steal! (Recently paid $4.19 for 5lbs of KA at Walmart - the cheapest around here.) This may only be a local SF Bay Area item, but if interested I'd request it for your store (FYI, I did call first as the store I normally go to didn't have it - but all the others around did, go figure.)

The Coscto item number is 475605.
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Jenise

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Re: A head's up from another site for you bakers

by Jenise » Thu Nov 14, 2013 3:39 pm

Thanks for the heads up...but where on earth do you put 25 lbs of flour?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman/NYC

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Re: A head's up from another site for you bakers

by Jeff Grossman/NYC » Thu Nov 14, 2013 4:26 pm

Jenise wrote:Thanks for the heads up...but where on earth do you put 25 lbs of flour?

On top of the misbehaving children until they quiet down? :lol:
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Frank Deis

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Re: A head's up from another site for you bakers

by Frank Deis » Thu Nov 14, 2013 5:12 pm

The flour sounds great, and Louise does a fair amount of baking.

But if we bought 25 pounds of flour, the moths would eat half of it...
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Karen/NoCA

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Re: A head's up from another site for you bakers

by Karen/NoCA » Thu Nov 14, 2013 9:18 pm

Jenise wrote:Thanks for the heads up...but where on earth do you put 25 lbs of flour?

I did not buy it - a poster from another site did. I don't bake much anymore, but when I was baking bread, I kept the ingredients in my second fridge. I never bought 25 lbs. at once though.
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Jenise

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Re: A head's up from another site for you bakers

by Jenise » Thu Nov 14, 2013 10:36 pm

Yeah, 25 pounds is a LOT of flour. I'm very happy buying 5 lbs at a time!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Christina Georgina

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Re: A head's up from another site for you bakers

by Christina Georgina » Fri Nov 15, 2013 12:41 am

My mother's neighbor, a 4'9" woman, mixed 25# flour by hand weekly for bread for her family of 12. She then baked it in an outdoor oven built by my grandfather. Wood for the oven came in part from scraps from his construction projects. 25 # a week was barely enough ! Other families in the village got to use the oven after she was finished. Hard to imagine.
Mamma Mia !

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