In this week's ad, the price of KAF white flour is 5.59 for 5 pounds, down from 6.95. And 25 pounds is 25.99, although I've never seen 25 pound bags on the shelves in my store! Since I just bought 50 pounds at KAF, I don't need any flour.
BakerAunt, I do not go to KAF very often, but was there last week. I wanted to try the Cherry Almond Scone mix, but they were out of it. I was told that flavor sells out as soon as they restock the shelves! I have not seen or heard about any shortages, but I'm really not in a position to know. I'll be there in a couple of weeks for an event they host (with snacks!) for all volunteers in the local area and I'll check then. I no longer use their special dry milk -- I've found that any dry milk powder/store brand I've tried works just as well.
I've read about increased shipping costs due to the rising cost of oil, but have not actually seen any increases yet.
A 5 lb bag of ap at the KAF main store in Norwich is 6.95, the same as all the local grocery stores' price. But last week I got a 50 lb bag there, wholesale price, for 49.95. Our local grocery stores never have it on sale.
Yes, Skeptic, the plan is to be at MD Sheep and Wool. However, it depends on my brother-in-law's health. We would be in our same spot, I think it is A13 in the Main Exhibition Hall. We'll be looking for you! I just put the last of my candied orange peel into the freezer yesterday! How do you use yours?
This morning I baked 2 loaves of maple oatmeal whole wheat bread and a couple dozen lemon oatmeal sugar cookies.
BakerAunt, I was thinking about that recipe the other day, wondering if I could adapt it for make rolls, or maybe use a cupcake pan for baking it. I haven't had time this week to do any baking, alas. Maybe Saturday.
Happy Birthday, Joan! Sounds like a great day with friends!
I made English muffins today. I meant to use half whole wheat flour, but forgot and used AP!
Dinner tonight will be ham and cheese omelets, with fresh baked English muffins.
I made Anadama bread today. I'm going to work my way through a new (to me) cookbook, Secrets of a Jewish Baker.
Skeptic, I'm curious about your use of powdered milk. I frequently use it in bread. Why do you reconstitute it and scaled it? I just stir the powder into the flour and any other dry ingredients and proceed with the recipe, water in place of milk. What would be the difference?
No cake here, but if Phil sees his shadow, he's going on the grill!
Happy Birthday, Baker Aunt! Congratulations on reaching 70 decades!
We got 15 inches of snow last night. I'm OK driving, as I have a Jeep with 4-wheel drive and studded tires - I need that just to get home, down a long hilly driveway! But then discovered my battery was dead - so I couldn't go anywhere! Unfortunately, my husband was doing projects around the house today - that ruined my alternative plan to do some baking as he had the water shut off for most of the day. I now have running water, a dishwasher full of dirty dishes ready to run in the morning, and a new battery in my car.
Is there an advantage to using "special" dry milk over regular grocery store dry milk? I use the regular, and it seems to work just fine. I know what the advertising says, but ??
