On Thu, 23 Apr 2020 14:34:45 -0600, U.S. Janet B. >
wrote:

>On Thu, 23 Apr 2020 15:01:48 -0400, Boron Elgar
> wrote:
>
>>On Thu, 23 Apr 2020 10:54:26 -0600, U.S. Janet B. >
>>wrote:
>>
>>
>>>AP flour is fine maybe even best for most bread that you want to make.
>>>The high protein bread flour is for those artisanal loaves with crisp
>>>crust and meant to hold their own shape. The way your grandmother
>>>made bread.
>>>Janet US
>>
>>
>>I've 5 loaves on their final proofs. AP+WW+lots of old fashioned and
>>steel cut oats) and another 10lbs of dough in the fridge for
>>tomorrow's bake. Tomorrow is all white sourdough.
>>
>>Lots of freezer space, obviously, for afterwards.
>>
>>This is all Hecker's AP flour for the white. When I could not find any
>>flour at all in the local store, I looked online and discovered a
>>bakery supply on Long Island that delivered in 25lb bags. They screwed
>>up one item in the order (measuring pitcher) and when they re-shipped,
>>they sent the original order a second time and I was told to keep it.
>>
>>Lordy- 50 lbs of Heckers. Um..the other part of the grain order was 5
>>lbs of rye. That itself was an over-reach. Now I have 10 lbs of rye in
>>the freezer.
>>
>>I figure I have 6 weeks until the heat hits and I have to stop baking.
>
>Holy Mackerel, BreadWoman! 5 pounds of rye? 50 pounds of white is
>something I used to go through in one winter. Got room in the freezer
>for the rye and white for this summer? I bet you'll use half of the
>flour before it gets too hot. Do you have "Bernard Clayton's Complete
>Book of Breads"? There are a couple, maybe 3,4 rye loaves in there
>that I have tried and liked and a bunch more I haven't tried.
>Good Luck (although with the extra flour it looks like you have
>already lucked out)
>Janet US

I've large very heavy duty cylindrical Tupperware type containers for
the AP. No Room in the freezer for them but they hold maybe 11-13 lbs
apiece with tamping down. It stays cool in the basement for the flour,
though.

I have these containers because I used to have so many different
flours and grains for breads. There is just the two of us now, so I
cannot go through all that variety these days. Now the containers are
just stacked on a shelf. I am glad they came in handy.

I do have Clayton, but I make a Jewish style rye based loosely on
Beranbaum and Leader, I believe. Old, old books, all of them.