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.