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My local grocery has started stocking Hudson Cream AP Flour (bleached). It is produced by the The Stafford County Flour Mills Co., located in Hudson, Kansas. I found a 2 pound bag at Big Lots for $1.00 (well 80 cents, since it was a 20% off discount weekend) and bought it to try. I'm thinking that it might work well for shortbread.
Has anyone used this brand of flour before?
Check the expiration date carefully. The problem I have with buying foodstuffs from BigLots is that they buy surplus inventory from other companies, so it may be towards the end of its shelf life. You also don't know how it has been handled. (Of course you don't really know that with stuff you buy at the grocery store, either.)
I've used Hudson Cream unbleached flour, it's a decent patent flour. I've not used their bleached flour, but I don't use a lot of bleached flour anyway.
Did someone save Cass's thread on when to use unbleached flour?
The expiration date is December 2017. The grocery store only had 5 pound bags for around $4.18, so a smaller bag, at lower price, seemed a good trial option.
Cass may discuss bleached flour in the cake lesson thread that I posted. Actually, I combined four related threads into that one, so I'll have to look through it and see.
I did find on my flashdrive a discussion of cake flour (when KAF discontinued selling Queen G. flour to the public), and I've posted it.
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