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This is the bread I baked today. It's a variation on my usual whole-grain sandwich bread, as I added 1/2 cup of Super 10 Blend (KAF).
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You must be logged in to view attached files.The 50 lbs I bought last week cost $29.95; it usually runs $25-$30. It's about the same as buying 5 lb bags on sale at the grocery store, or 25 lbs at a big box such as BJs. For me, it's about the convenience. You can just walk into the KAF bakery store and buy it; only once have they been out of it when I wanted it. They will even put it in your car for you! A few weeks ago, when the store was closed to shoppers due to Covid, you could call them and pick it up at the back door within 10-15 minutes (and could get anything they had in stock that way, also). I'm not sure if they are still doing curbside pick up now that the stores have been allowed to reopen.
KAF sells 5 pounds of AP flour for $4.95 in the store. Most grocery stores around here sell 5 pounds for 4.29. A few times a year, groceries sell it for 2 bags for $5.00
The Sir Galahad is what KAF sells wholesale, to "professional" bakers, in 50 pound bags. I believe it is the same flour as their All-Purpose; it behaves the same way. For me, it's just a convenient way to buy flour, and I use about 100 pounds a year.
Cass, I think Sheila has the right idea!
I buy KAF Sir Galahad AP flour in 50 pound bags. I've been thinking about changing out an old poster of birds I have in my studio. I'm going to try cutting the next empty bag to fit the poster frame. I might have to lightly iron the brown paper bag to get some wrinkles out, and I might need to have it matted. I just really don't want to let go of that old logo!
Dinner tonight was ribs, cole slaw,macaroni salad, green salad, and green and yellow beans. The cabbage, greens, and beans were all from the garden.
Roughing it means boondocking without solar panels.
Today I baked a blueberry cobbler. It's OK, but needs some changes. I used the Boyajian lemon oil and it leaves a terrible after-taste, kind of metallic, artificial which also overpowers the blueberry flavor and really ruins the cobbler. It does have the cake-like quality of the cobber that we prefer, compared to a crsip-type topping.
We finally got some rain, overnight and a couple of passing showers during the day, for a total of .56 inches. That totals about 1 inch for the month of July so far. To celebrate, I made pizza for dinner!
Another salad night at our house: chicken salad from leftover chicken breasts, more leftover macaroni salad, a tomato and onion salad, and fresh cole slaw using the first cabbage from our garden. Another hot and humid day, with thunderstorms in the area, but not a drop of rain in our neighborhood.
That looks really good, Len. We've learned that opening the top of the grill lets out a ton of hot air, much more than opening the oven door. As Aaron asks, did you have the lid off? Or, if shut, maybe don't rotate the pizza as frequently or open the lid to check doneness.
Tonight we had shrimp marinated in Stonewall Kitchen pineapple-ginger sauce, grilled on skewers, with fresh green and yellow beans and macaroni salad.
I just wrote bacon on my grocery list! I have enough lettuce for an army, and tons of green tomatoes - just waiting for them to ripen. The Romas are looking great, but also still green. Pizza is on the menu for Thursday night, but I'll still be using last summer's tomato sauce.
Mike, I was thinking back to the early 1800s when the Wood's flour company started. They carted their bulk flours through the street of Boston in wooden kegs stamped with pictures of a knight on a horse. I was not referring to any connection to the mythical kingdom of the Middle Ages. I do recall that the flour they first sold was imported from England, it was not milled from US raised wheat.
Does that new logo look like it belongs to Burger King? I'm OK with the new name - KA(F? BC?) as it does reflect more accurately the current mission of the company. But the knight, the horse! And that gorgeous knight in shining armor that stands in the entry way by the Cafe! I asked if they would be changing the name of the Sir Galahad and Sir Lancelot professional flours and the response was, so far, no change. I wish they had retained more of the historical connection to King Arthur.
I assume by now most of you have heard about the change at KAF to King Arthur Baking Company, and the new logo. I tried to start a new thread about this, but couldn't figure out how to do that. What do you think of the changes?
I need to add to my photo/comments about the loaf of bread on steroids! Not only did the that recipe make that huge loaf of bread -- it made 6 hot dog buns also. You can just barely see a bun at the edge of the photo. They were free-standing, and don't seem to be over-grown.
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