They are changing my favorite flour... help!
I just got home from vacation and, while nicely rested and relaxed, I am still miffed over the latest news from Knoxville, TN. They are no longer going to be milling White Lily flour in the south! http://www.nytimes.com/2008/06/18/dining/18flour.html?pagewanted=1&_r=1&ref=dining
Any suggestions (aside from freezing a ton of it?)
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5 Comments:
Blame high gas prices. It simply costs too much to ship the wheat from the midwest, where its grown, to be milled in the South, and be able to keep the product affordable. It's very sad that we're losing our traditions to the oil companies' pockets.
beth1 at 1:04AM on 06/23/08
Are any of the other "lighter" flours comparable? Maybe something from King Arthur??
I think this reaches people on a wider scale than when cracker companies stop making crackers that seem to be enjoyed strictly by people in one state or another.
Wow...I thought I heard that this company was just moving not that they were going to stop milling the flour altogether.
chiff0nade at 5:03AM on 06/23/08
I stockpile White Lily everytime I get a chance to. I buy about 8 sacks at a time. With the flood in the midwest I just do not see how they are going to supply this. So it might happen but it might not happen this year. The articles states that the flour was grown in the south and not the midwest lending new attrributes. I think this was a cost consideration and with this flooding and their effect on crops might change the whole deal.
JerzeeTomato at 5:20AM on 06/23/08
I swear by Gold Metal flour. I won't use anything else. I bake a ton of scones and they are always perfect.
joanpieroni2 at 9:46PM on 06/23/08
Metal flour is a bit heavy, especially the gold kind. I prefer wheat flour. :)
Here's another thread on the White Lily sadness posted by Ed Levine (and it mentions this one). I hate the monotonous homogenization the big food companies are trying to force on us by buying out the regional independents. They say consistency but it has more to do with creative inability so they take successful things which are or become competitors and destroy them by buying them out.
I don't know enough about flours to make suggestions (perhaps pastry flour?) but maybe appeal to Bob's Red Mill. He seems to be responsive to people. He might even already be on it.
Sieseye at 10:21PM on 06/23/08