Mike Nolan
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I don't know when King Arthur became an ESOP, but they definitely cater more to the "I don't want to bake from scratch" crowd than to serious bakers these days. I don't think I've ordered anything from them for well over a year now, and I'm not in a hurry to do so. Their special dry milk is the only thing I haven't found a replacement for from someone else, one that is often superior to theirs.
I looked in the kitchen gadget drawers, and while we have 3 wire blade cutters, all of them have a bar that limits the thickness of the slices, so they wouldn't work for cinnamon rolls.
I just checked for the BRM white pastry flour online, and the best price I saw was about $7.50 per 5 pound bag if you ordered 4 of them. Most prices were well above that.
This is another type of inflation that IMHO BRM is responsible for. Bob Moore must be crying in his oatmeal over what BRM has become since he sold it to his employees.
I also noticed that you can't trust the per-ounce price on Amazon, one of them was WAY off, as in about a quarter of the true per-ounce price.
This topic is now closed.
Compared to most forum packages, WordPress has very limited features for splitting a thread into two separate topics on a post-by-post basis.
I will create a 'cinnamon roll' topic and we can continue this discussion there. This topic has been closed.
It's not a cookbook I'm familiar with and one I don't think has been mentioned here in the past.
It only hit 100 today, but it never got below 75 last night and probably won't again tonight.
We're having some sweet corn and then sandwiches.
Searching for 'settlement cookbook' comes up with multiple books, I don't know if they're different editions of the same book or if the title has been used more than once. Lizzie Black Kander wrote one in 1901, for example.
IMHO, the biggest challenge with grinding your own flour is coming up with a good, affordable and consistent source of wheat berries. In addition to a good mill, a commercial bakery going that route might need to purchase some other equipment to clean the wheat and lab equipment to determine the quality of their flour.
For home bakers, milling your own flour is not a way to save money!
It hit 100 here today, so we had salad, some melon and then tomato and salami sandwiches. Supposed to hit 102 tomorrow. One of our ACs is out, the one for the 2nd floor bedrooms, our bedroom is on first floor. Somehow that always happens on the hottest week of the year. Repair crew coming tomorrow, but I won't be surprised if is time to replace this one. It's about 20 years old.
Even though I live on the fringe of the wheat belt (Nebraska is 11th in wheat production, Kansas is #1) and there are several mills in Nebraska (Ardent Mills has 2 of them), if I buy flour it usually makes a multi-state journey of 500 miles or more from the mill to the wholesaler, possibly to a retailer and then to me. It seems silly for me to have to buy semolina flour, most of which is grown and milled in North Dakota, and have it shipped from Ohio.
Yeah, tomatoes can hide in all that greenery. I didn't see the 4th of July tomatoes I picked when I was looking at the plants on Saturday, but they were there yesterday. I should look again today, there may be more I missed.
I've also spotted at least a half-dozen melons at least ping pong ball sized that I missed when we were looking at the garden Saturday evening. My goal on the melons was to start two sets of plants several weeks apart in the hopes that they didn't all ripen in the same 2 weeks in August. Not sure I succeeded at that.
Our Costco has King Arthur AP flour in 12 pound bags, I think the last one I bought was either $6.99 or $7.99.
I bought a 5 pound bag of the BRM white pastry flour locally, it seems to perform similar to the pastry flour I was getting from King Arthur and was quite a bit cheaper.
I just looked at the BRM site and there's nothing on it about the online store closing--yet.
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