On Fri, 24 Apr 2020 01:24:49 -0000 (UTC), Jinx the Minx
> wrote:

>Boron Elgar > wrote:
>> 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.
>>
>>
>
>I enjoy baking bread but I’m pretty much a novice and I’d love to perfect
>it. If you had only one bread baking book to recommend as “the one”, what
>book would it be?

LOL, good one! one favorite.
Janet US