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)

On Thu, 1 Nov 2018 19:52:05 -0000, "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)

glad to hear it. Usually flour is labeled good for 2 years from date
on package.

On 11/1/2018 5:23 PM, U.S. Janet B. wrote:

> On Thu, 1 Nov 2018 19:52:05 -0000, "Ophelia" >
> wrote:

>> 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)

> glad to hear it. Usually flour is labeled good for 2 years from date
> on package.

My two flours (both King Arthur, bought recently) are "100% whole grain
(14%)" and "Bread Flour" (12.7%). The first has an expiry date of
"7-31-19". The other (bread) has an expiry date of "8-15-19".

nb

On Thu, 1 Nov 2018 20:18:21 -0600, notbob > wrote:

>On 11/1/2018 5:23 PM, U.S. Janet B. wrote:
>
>> On Thu, 1 Nov 2018 19:52:05 -0000, "Ophelia" >
>> wrote:
>
>>> 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)
>
>> glad to hear it. Usually flour is labeled good for 2 years from date
>> on package.
>
>My two flours (both King Arthur, bought recently) are "100% whole grain
>(14%)" and "Bread Flour" (12.7%). The first has an expiry date of
>"7-31-19". The other (bread) has an expiry date of "8-15-19".
>
>nb
>
I tried to correct my statement but you know once you hit send it is
gone. My statement does not apply to any flour other than white and
the remark about white flour is 'generally.' It is a 'common wisdom'
or used to be, found in baking and bread books. It may be that bread
now carries something similar to 'use by date' I've always gone by 2
years but then I am careful about airtight and cool and dark storage.
Janet US

On 11/1/2018 8:39 PM, U.S. Janet B. wrote:

> It is a 'common wisdom'
> or used to be, found in baking and bread books.

I should not be surprised. Flour --as we know it-- is "roll" milled.
That means the "germ" and the "bran" can be "sifted" out, leaving a pure
"endosperm" flour that has a much longer shelf life.

https://upload.wikimedia.org/wikiped..._nutrition.png

I remember my late mother buying pure "wheat germ" in a jar, as that was
all the rage in "healthy" circles, back in the day. Today, we are
enjoying more healthy foods cuz customers demand it. That, and
providers can charge more for it.

I was kinda surprised my KA whole wheat flour having such a long shelf
life. My last bag was almost half that time. It's the germ and the
bran that go bad. They go "rancid". So, 2 yrs for roll-milled APF is
not unbelievable.

BTW, -00- flour is the primary flour used by Italian pizza makers (and
recommended for home "pasta machines"). That is cuz the pizza ovens
they are baked in are closer to 800 deg F, than home ovens. So, I've
read.

nb

"U.S. Janet B." wrote in message
...

On Thu, 1 Nov 2018 19:52:05 -0000, "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)

glad to hear it. Usually flour is labeled good for 2 years from date
on package.

==


July 2011 ! Well there isn't anything wrong with this loaf so ...

Maybe I am just lucky Or perhaps the temps in my store are very good, or
because the bag had never been opened!

Anyway, I will be using this up as long as I can)

On Fri, 2 Nov 2018 07:45:31 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Thu, 1 Nov 2018 19:52:05 -0000, "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)
>
>glad to hear it. Usually flour is labeled good for 2 years from date
>on package.
>
>==
>
>
>July 2011 ! Well there isn't anything wrong with this loaf so ...
>
>Maybe I am just lucky Or perhaps the temps in my store are very good, or
>because the bag had never been opened!
>
>Anyway, I will be using this up as long as I can)
>

That's my feeling. I'm glad you tried it so that we all know. Thanks
Janet US

"U.S. Janet B." wrote in message
...

On Fri, 2 Nov 2018 07:45:31 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Thu, 1 Nov 2018 19:52:05 -0000, "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)
>
>glad to hear it. Usually flour is labeled good for 2 years from date
>on package.
>
>==
>
>
>July 2011 ! Well there isn't anything wrong with this loaf so ...
>
>Maybe I am just lucky Or perhaps the temps in my store are very good, or
>because the bag had never been opened!
>
>Anyway, I will be using this up as long as I can)
>

That's my feeling. I'm glad you tried it so that we all know. Thanks
Janet US

==

Thanks for the encouragement

On Thursday, November 1, 2018 at 10:28:47 PM UTC-10, Ophelia wrote:
> "U.S. Janet B." wrote in message
> ...
>
> On Thu, 1 Nov 2018 19:52:05 -0000, "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)
>
> glad to hear it. Usually flour is labeled good for 2 years from date
> on package.
>
> ==
>
>
> July 2011 ! Well there isn't anything wrong with this loaf so ...
>
> Maybe I am just lucky Or perhaps the temps in my store are very good, or
> because the bag had never been opened!
>
> Anyway, I will be using this up as long as I can)

That's pretty amazing. You must live in a land of magic. I too, live in a magical place but flour would go stale pretty quickly over here.

As it goes, even in a magical place there can be sadness. Here's what I found when I opened up my box from Kentucky Fried Chicken. It's pretty much an insult to fried chicken and the great state of Kentucky. In the history of fast foods, this was probably a low point. One piece was a wing and the other a breast. I can't say that I ever figured out which was which. Hee hee.

https://www.amazon.com/photos/share/...tjvTefiIzibILy

"dsi1" wrote in message
...

On Thursday, November 1, 2018 at 10:28:47 PM UTC-10, Ophelia wrote:
> "U.S. Janet B." wrote in message
> ...
>
> On Thu, 1 Nov 2018 19:52:05 -0000, "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)
>
> glad to hear it. Usually flour is labeled good for 2 years from date
> on package.
>
> ==
>
>
> July 2011 ! Well there isn't anything wrong with this loaf so ...
>
> Maybe I am just lucky Or perhaps the temps in my store are very good,
> or
> because the bag had never been opened!
>
> Anyway, I will be using this up as long as I can)

That's pretty amazing. You must live in a land of magic. I too, live in a
magical place but flour would go stale pretty quickly over here.

As it goes, even in a magical place there can be sadness. Here's what I
found when I opened up my box from Kentucky Fried Chicken. It's pretty much
an insult to fried chicken and the great state of Kentucky. In the history
of fast foods, this was probably a low point. One piece was a wing and the
other a breast. I can't say that I ever figured out which was which. Hee
hee.

https://www.amazon.com/photos/share/...tjvTefiIzibILy

===

Not something I've ever had, and I never will now I have seen that!!!

On Friday, November 2, 2018 at 11:27:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 1, 2018 at 10:28:47 PM UTC-10, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > ...
> >
> > On Thu, 1 Nov 2018 19:52:05 -0000, "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)
> >
> > glad to hear it. Usually flour is labeled good for 2 years from date
> > on package.
> >
> > ==
> >
> >
> > July 2011 ! Well there isn't anything wrong with this loaf so ...
> >
> > Maybe I am just lucky Or perhaps the temps in my store are very good,
> > or
> > because the bag had never been opened!
> >
> > Anyway, I will be using this up as long as I can)
>
> That's pretty amazing. You must live in a land of magic. I too, live in a
> magical place but flour would go stale pretty quickly over here.
>
> As it goes, even in a magical place there can be sadness. Here's what I
> found when I opened up my box from Kentucky Fried Chicken. It's pretty much
> an insult to fried chicken and the great state of Kentucky. In the history
> of fast foods, this was probably a low point. One piece was a wing and the
> other a breast. I can't say that I ever figured out which was which. Hee
> hee.
>
> https://www.amazon.com/photos/share/...tjvTefiIzibILy
>
> ===
>
> Not something I've ever had, and I never will now I have seen that!!!

When we were in the UK I was surprised at the large number of KFCs there. Most of them were not real KFCs. Instead, they were restaurants that liked and used the initials "KFC." One company was so proud that it cooked its chicken in a real kitchen so it called itself "Kitchen Fried Chicken." Yay! I love that! In Amerika, the KFC nazis would SS any company that dared do that.

On Friday, November 2, 2018 at 5:14:22 PM UTC-4, dsi1 wrote:
> On Thursday, November 1, 2018 at 10:28:47 PM UTC-10, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > ...
> >
> > On Thu, 1 Nov 2018 19:52:05 -0000, "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)
> >
> > glad to hear it. Usually flour is labeled good for 2 years from date
> > on package.
> >
> > ==
> >
> >
> > July 2011 ! Well there isn't anything wrong with this loaf so ...
> >
> > Maybe I am just lucky Or perhaps the temps in my store are very good, or
> > because the bag had never been opened!
> >
> > Anyway, I will be using this up as long as I can)
>
> That's pretty amazing. You must live in a land of magic. I too, live in a magical place but flour would go stale pretty quickly over here.
>
> As it goes, even in a magical place there can be sadness. Here's what I found when I opened up my box from Kentucky Fried Chicken. It's pretty much an insult to fried chicken and the great state of Kentucky. In the history of fast foods, this was probably a low point. One piece was a wing and the other a breast. I can't say that I ever figured out which was which. Hee hee.
>
> https://www.amazon.com/photos/share/...tjvTefiIzibILy

Ah, the classic two-piece and a biscuit. The wing is on the right; you can
seen the bone sticking out of it.

Cindy Hamilton

On Saturday, November 3, 2018 at 1:02:34 AM UTC-10, Cindy Hamilton wrote:
> On Friday, November 2, 2018 at 5:14:22 PM UTC-4, dsi1 wrote:
> > On Thursday, November 1, 2018 at 10:28:47 PM UTC-10, Ophelia wrote:
> > > "U.S. Janet B." wrote in message
> > > ...
> > >
> > > On Thu, 1 Nov 2018 19:52:05 -0000, "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)
> > >
> > > glad to hear it. Usually flour is labeled good for 2 years from date
> > > on package.
> > >
> > > ==
> > >
> > >
> > > July 2011 ! Well there isn't anything wrong with this loaf so ...
> > >
> > > Maybe I am just lucky Or perhaps the temps in my store are very good, or
> > > because the bag had never been opened!
> > >
> > > Anyway, I will be using this up as long as I can)
> >
> > That's pretty amazing. You must live in a land of magic. I too, live in a magical place but flour would go stale pretty quickly over here.
> >
> > As it goes, even in a magical place there can be sadness. Here's what I found when I opened up my box from Kentucky Fried Chicken. It's pretty much an insult to fried chicken and the great state of Kentucky. In the history of fast foods, this was probably a low point. One piece was a wing and the other a breast. I can't say that I ever figured out which was which. Hee hee.
> >
> > https://www.amazon.com/photos/share/...tjvTefiIzibILy
>
> Ah, the classic two-piece and a biscuit. The wing is on the right; you can
> seen the bone sticking out of it.
>
> Cindy Hamilton

Are you saying that this was normal? That's interesting. It seemed a bit overpriced at 8 bucks.

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.Â* Today I used some and made
> some white bread.
>
> It was fineÂ* 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)Â* 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:-)

"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? Mine is a great big paper sack

On 2018-11-04 1:36 AM, Ophelia wrote:
>
>
> "graham"Â* 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.Â* Today I used some and
>> made some white bread.
>>
>> It was fineÂ* 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)Â* 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.

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.

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"Â* 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.Â* Today I used some and
>>>> made some white bread.
>>>>
>>>> It was fineÂ* 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)Â* 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.

"U.S. Janet B." wrote in message
...

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.

==

Oh dear! I am so sorry to hear that! I get a lot of pain in one shoulder.
Years ago I dislocated it and I am paying for it now

I hope you are both ok very soon!

Would a neighbour help, or a friend??

On 2018-11-04 10:21 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"Â* 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.Â* Today I used some and
>>>> made some white bread.
>>>>
>>>> It was fineÂ* 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)Â* 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.
>
If there are no neighbours to help immediately, get the store assistant
to put it in the trunk of your car - and then store it there until you
can get assistance:-) Of course you could fill umpteen smaller
containers to carry from the car to the house.
I don't envy your situation having gone through rotator cuff injuries.

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.

10# if done alone ok? Just shop smaller items. One thing I have is a
roller cart.


https://www.amazon.com/dp/B01DF31D7W

That one is a little pricy but has a long term value you may need. May
not last under daily use but handles a few stairs.

https://www.amazon.com/Whitmor-Utili.../dp/B013WFZ4P0

May be a better bet. You tuck the items in it and drag them. Longer
lasting looking than above but not designed for stairs.

If you can lift the 10# item into it and out again, this will work for
'can't carry it a distance'.

Seems to help?

On Sun, 4 Nov 2018 17:34:18 -0600, heyjoe >
wrote:

>On Sun, 04 Nov 2018 10:21:50 -0700
>in Message-ID: >
>"U.S. Janet B." > wrote :
>
>> I'm in a quandary. I am just about out of good bread flour (one more
>> baking).
>
>Can you carry five pounds of flour into the kitchen?
>
>I'd hazard a guess that most RFC'ers buy flour in 5# bags. Take a break
>from being hard core (listen to Boron). Buy King Arthur or Wheat
>Montana ina 5# bag for a while. If you're not happy with the results,
>punch it up with some vital wheat gluten.
>
>Side thought - mail order your flour . . . wait for UPS/FredEx and ask
>the delivery driver to carry it to the kitchen. Have no idea what an
>appropriate tip would be, but surely it's cheaper than reinjury of your
>shoulder.


I am not hardcore about stuff like that, especially flour, as the type
one prefers is not always available in varying sizes. Janet is an
accomplished bread baker and favorite flour is important.

She also has a truck, IIRC, so sliding it off into a wheelbarrow and
getting it to a place in the garage or near the backdoor where one
can, in decent weather, break it down into smaller containers can be a
tremendous pain in the butt, but would enable her to stick to what she
likes

I use this method sometime with large bags of bird seed. I often open
it up and shovel it into a container similar to what one can buy for
dog food (pet food "vault"). The nice thing about that? I can roll it
(sort of) across the floor/door sill or push it with my foot along the
way.

Yeah, getting someone to bring it in is really ideal, but might not be
practical. I miss the days when I could easy grab a 50lb bag of
whatever, throw it blithely over my shoulder, keep grasp on the dog
leash, hold my house keys and still get in the house easily.

Don't even ask how I handled the twins and their sister when I had 3
under 3yrs old for a while. As I recall, I was spotted at times
carrying the diaper bag strap in my mouth. Woof.

"graham" wrote in message news
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.

==

So would I given the choice As you have probably read, I am trying it out
to use it up. Given it is 12% protein, it isn't doing too bad