On Sun, 4 Nov 2018 09:23:34 -0800, Taxed and Spent
> wrote:

>On 11/4/2018 9:21 AM, U.S. Janet B. wrote:
>> On Sun, 4 Nov 2018 08:16:15 -0700, graham > wrote:
>>
>>> On 2018-11-04 1:36 AM, Ophelia wrote:
>>>>
>>>>
>>>> "graham"* wrote in message news >>>> On 2018-11-01 1:52 PM, Ophelia wrote:
>>>>> I mentioned here that I had a big bag of pizza flour that I had never
>>>>> used. Oh, I checked and it was 12% protein.* Today I used some and
>>>>> made some white bread.
>>>>>
>>>>> It was fine* I don't often make white bread, we prefer a mix of
>>>>> white and wholemeal or other additions, but it was fine!!
>>>>>
>>>>> So, I will use that now until it is gone)* It has been sitting there
>>>>> for years, so I am very lucky that I can use it)
>>>>
>>>> Just returned from a big Italian supermarket. They carry several
>>>> imported Italian brands of "Pizza Flour" and all of them are 10% protein.
>>>> Just my 10c worth:-)
>>>>
>>>> ==
>>>>
>>>> Will you use it for bread?
>>>
>>> No! I buy 20kg sacks of proper bread flour for that.
>>
>> I'm in a quandary. I am just about out of good bread flour (one more
>> baking).
>> My husband injured himself doing some macho yard work at the beginning
>> of September. He could barely walk. I started carrying heavy grocery
>> items that I had no business doing as I have no rotator cuff in my
>> right arm from previous injury. As a result I injured my left
>> shoulder trying to manage some awkward and heavy items that really
>> required both arms. My husband and I both are currently in physical
>> therapy. Now how the heck am I going to get a 50 pound sack of flour
>> from the vehicle to the house? 25 and 10# are also out of the
>> question.
>>
>
>Ask the neighbor for help. Then bring him a few loaves of bread now and
>then.

wintering in Mexico, or older than I am, or vacant house