On Thu, 18 Mar 2010 22:32:44 -0700, Terry Pulliam Burd
> wrote:


>Jesus wept. Is there no good miller left in this <sniff> USAian
>country that can produce a good soft wheat, finely milled flour? (I
>have 4 - 5 lb. bags of bread flour left. I will treat them as my
>mother did those things she kept "for best." IOW, they'll likely be
>thrown out by my kids when I croak.)
>
>And Southerners will know what I mean about "for best."

Yep, we do.

I brought back some White Lily flour a few years ago, when I was back
east. Got a few bags of it...

My large cannister is full of it, but that is all I have. I don't use
it up at higher elevations, cause it doesn't work well. Need a higher
protein flour there...to support the structure of whatever I am
baking.

But I will use it down at sea level..and for special things...

I will write to my sister, and see if there is any where she is..

Christine