Thanks to all of you for your suggestions. By the way, has anyone heard
whether the quality standards are being maintained since the change of
hands? I was told that one reason for the reliability of the flour was
that sampling went on throughout the run rather than just at the end.

Thanks again,

Carolyn

barry wrote:
> If you really can't buy direct from the factory, ask them for the name of a
> wholesale restaurant supply house and buy from them. You may pay a dollar
> or two more, but what's a couple of dollars spread over 50 pounds compared
> with not being able to get the flour.
>
> Another alternative is to find a friendly bakery or bagel shop and ask them
> if you can place an order with them from time to time.
>
> Barry
>
> "carolyn taylor" > wrote in message
> ...
>
>>For some years now I have periodically driven over to Seattle to the
>>Fisher Mill to buy 50 lb bags of their Morbread flour. My daughter who
>>got it for me the last time tells me they have bought out by Pendelton
>>and now longer sell to home bakers. What are the people that used to get
>>their flour this way doing about bread flour now?
>>
>>Carolyn
>>
>
>
>