Armed Polite Society
Main Forums => The Mess Hall => Topic started by: just Warren on November 05, 2019, 01:14:34 AM
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If you don't live in the south. (https://getpocket.com/explore/item/why-most-of-america-is-terrible-at-making-biscuits)
You can maybe make a profitable business out of selling the flour online or, if the biscuits are really that much better, starting a little biscuit shop or a restaurant that features these biscuits that appeals to displaced southerners.
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Cake flour is also soft wheat flour, I can find that locally.
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I think this has been posted before, or something very much like it.
I know that for years the gold standard for a lot of people for biscuits was White Lily. I always thought it was something of a sham until I actually started using it once I moved to Virginia and I discovered that for some things the lower protein does make a HUGE difference.
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Had no idea White Lily even existed. Bob's Red Mill has pastry flour made with soft white. Hard to find and spendy but worth it.
Brad
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I do miss the simple days of yes I have flour. Now it's more like let's see if I have enough of any of the six varieties I just have to have.
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About a decade ago White Lily was sold to a larger food conglomerate and the traditional mill was shut down. https://www.nytimes.com/2008/06/18/dining/18flour.html
Within a few months people began to scream bloody murder that the milling wasn't the same and their heirloom recipes were getting screwed up because of it.
Google white lily flour controversy if you want to read some interesting stuff...
I used to use it to make my family's traditional pot pie recipe, and it really did make a difference.
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And you can make your own self raising flour
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And you can make your own self raising flour
That's being very selfless of you, raising that... :facepalm:
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And you can make your own self raising flour
Do you have to wait three days for it to raise? ;)
bob
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That's being very selfless of you, raising that... :facepalm:
Spell check and I had a fight, spell check won. Wouldn't let me rise to the occasion
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check mate, fyi
(https://www.britishessentials.hk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/1/0/107782938_10.jpg)
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Da fuq you trying to pull, Brit Boy?
:rofl: :rofl:
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Da fuq you trying to pull, Brit Boy?
:rofl: :rofl:
Go play with your spice weasel.
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Shouldn't you be spelling that Spuiceu UWeausel?
And, apparently, British self-raising flour and American self-rising flour are not analogs.
Apparently the British version has more baking powder, and the American version has less baking powder and added salt.
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https://www.youtube.com/watch?v=qaxpbnNgiFM
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Is Lily's sifted like Swans Down Cake Flour?
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No. White Lily is a soft winter wheat all purpose flour.
You can make cakes with it, but Swann's is even more finely ground, is, I believe, bleached, and has, I think even less protein.
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English muffins or gtfo. :P
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English muffins or gtfo. :P
Do you have a recipe for homemade English muffins?
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Do you have a recipe for homemade English muffins?
I have Google. =)
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Years ago, I could buy low-protein cake and pastry flour at Sam's Club in 25 lb bags for just a few dollars. (25 lbs lasts a long time, but it's not really perishable if you keep it dry) That made good biscuits. They still sell (last time I checked) all-purpose flour and bread flour but they've dropped the cake flour.
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If you can find a cake or baking supply wholesaler in your area you can normally get flour there, as well.
Back when I was making all my own bread I was buying bread flour in 25 pound bags from Costco. I had a big sealed storage canister for it. A bag would last me 4 to 6 months, depending on how much bread I was making.
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Here's Alton Brown's English Muffin recipe. It's supposed to be good, but I've never tried it.
https://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe-1953408
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No. White Lily is a soft winter wheat all purpose flour.
You can make cakes with it, but Swann's is even more finely ground, is, I believe, bleached, and has, I think even less protein.
Thanks
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Back when I was making all my own bread I was buying bread flour in 25 pound bags from Costco. I had a big sealed storage canister for it. A bag would last me 4 to 6 months, depending on how much bread I was making.
I was doing the same, though sourcing from Sam's Club. I parceled the flour into gallon ZipLock bags and kept extras in the freezer.
Brad
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OK, it looks like I was wrong. Swan's Down and White Lily both have 8 grams of protein per cup, but I do know that Swan's is more finely milled.
King Arthur also has a low protein cake flour.
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King Arthur was the only flour my mother would use. Among other pluses (in her estimation) was the fact that King Arthur flour is (or was) unbleached.