I haven't been able to get bread flour for the past month and a half,
but I did manage to snag a 10 kilo sack of chapati flour, which I had
never used before. I made my first loaf with it today, using 250g whole
wheat flour and 300g of the chapati. It rose well, baked nicely, and
tastes good. The only difference was that it required 20g more water
than I usually use for this recipe (fits a 4x12 pan).

On Wednesday, April 22, 2020 at 12:32:59 PM UTC-5, S Viemeister wrote:
>
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g whole
> wheat flour and 300g of the chapati. It rose well, baked nicely, and
> tastes good. The only difference was that it required 20g more water
> than I usually use for this recipe (fits a 4x12 pan).
>
How long will that 44-pound bag of flour last you?

On 4/22/2020 7:12 PM, wrote:
> On Wednesday, April 22, 2020 at 12:32:59 PM UTC-5, S Viemeister wrote:
>>
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g whole
>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>> tastes good. The only difference was that it required 20g more water
>> than I usually use for this recipe (fits a 4x12 pan).
>>
> How long will that 44-pound bag of flour last you?
>
22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
nearly as long, but currently, we're on opposite sides of the Atlantic

On Wednesday, April 22, 2020 at 1:17:55 PM UTC-5, S Viemeister wrote:
>
> On 4/22/2020 7:12 PM, wrote:
> >
> > How long will that 44-pound bag of flour last you?
> >
> 22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
> nearly as long, but currently, we're on opposite sides of the Atlantic
>
OOPS! Not sure where I thought you wrote 20 kilos, my bad.

Maybe by the time you need more bread flour it will be reappearing on
the shelves without it being immediately snapped up.

On 4/22/2020 7:23 PM, wrote:
> On Wednesday, April 22, 2020 at 1:17:55 PM UTC-5, S Viemeister wrote:
>>
>> On 4/22/2020 7:12 PM, wrote:
>>>
>>> How long will that 44-pound bag of flour last you?
>>>
>> 22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
>> nearly as long, but currently, we're on opposite sides of the Atlantic
>>
> OOPS! Not sure where I thought you wrote 20 kilos, my bad.
>
> Maybe by the time you need more bread flour it will be reappearing on
> the shelves without it being immediately snapped up.
>
I hope so. I've checked Amazon, and what little they have (marketplace
sellers) is being offered at totally exorbitant prices.

"S Viemeister" > wrote in message
...
> On 4/22/2020 7:23 PM, wrote:
>> On Wednesday, April 22, 2020 at 1:17:55 PM UTC-5, S Viemeister wrote:
>>>
>>> On 4/22/2020 7:12 PM, wrote:
>>>>
>>>> How long will that 44-pound bag of flour last you?
>>>>
>>> 22 pounds. Should last 2/3 months. When Himself is here, it doesn't last
>>> nearly as long, but currently, we're on opposite sides of the Atlantic
>>>
>>>
>> OOPS! Not sure where I thought you wrote 20 kilos, my bad.
>>
>> Maybe by the time you need more bread flour it will be reappearing on
>> the shelves without it being immediately snapped up.
>>
> I hope so. I've checked Amazon, and what little they have (marketplace
> sellers) is being offered at totally exorbitant prices.

King Arthur is sold out too.

Grow your own wheat and make your own flour.

On 4/22/2020 12:32 PM, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g
> whole wheat flour and 300g of the chapati. It rose well, baked nicely,
> and tastes good. The only difference was that it required 20g more
> water than I usually use for this recipe (fits a 4x12 pan).

I have a batch of dough on it's first rise right now ... and just today
I opened the 2nd half of the last 50 lb bag of baking flour I bought a
few months ago ... the first batch is for hamburger buns , I'll also be
making hot dog buns , loaf bread , and a batch of dinner rolls to go
with the beef-n-barley soup I'll be making for our dinner . I was going
to do the bread thing this morning , but got busy making some outer top
covers for the bee hives . I'm a bit behind on building stuff for the
new hives .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"Terry Coombs" wrote in message ...

On 4/22/2020 12:32 PM, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g
> whole wheat flour and 300g of the chapati. It rose well, baked nicely,
> and tastes good. The only difference was that it required 20g more
> water than I usually use for this recipe (fits a 4x12 pan).

I have a batch of dough on it's first rise right now ... and just today
I opened the 2nd half of the last 50 lb bag of baking flour I bought a
few months ago ... the first batch is for hamburger buns , I'll also be
making hot dog buns , loaf bread , and a batch of dinner rolls to go
with the beef-n-barley soup I'll be making for our dinner . I was going
to do the bread thing this morning , but got busy making some outer top
covers for the bee hives . I'm a bit behind on building stuff for the
new hives .

Snag

====

Do show us when they are done? )

--
This email has been checked for viruses by AVG.
https://www.avg.com

On 4/22/2020 2:43 PM, Ophelia wrote:
> "Terry Coombs"Â* wrote in message ...
> On 4/22/2020 12:32 PM, S Viemeister wrote:
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g
>> whole wheat flour and 300g of the chapati. It rose well, baked
>> nicely, and tastes good. The only difference was that it required 20g
>> more water than I usually use for this recipe (fits a 4x12 pan).
>
> I have a batch of dough on it's first rise right now ... and just
> today I opened the 2nd half of the last 50 lb bag of baking flour I
> bought a few months ago ... the first batch is for hamburger buns ,
> I'll also be making hot dog buns , loaf bread , and a batch of dinner
> rolls to go with the beef-n-barley soup I'll be making for our dinner
> . I was going to do the bread thing this morning , but got busy making
> some outer top covers for the bee hives . I'm a bit behind on building
> stuff for the new hives .
>
> Â*Snag
>
> ====
>
> Â*Â* Do show us when they are done? )
>

The hives or the bread ?

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"S Viemeister" > wrote in message
...
>I haven't been able to get bread flour for the past month and a half, but I
>did manage to snag a 10 kilo sack of chapati flour, which I had never used
>before. I made my first loaf with it today, using 250g whole wheat flour
>and 300g of the chapati. It rose well, baked nicely, and tastes good. The
>only difference was that it required 20g more water than I usually use for
>this recipe (fits a 4x12 pan).

I managed to get a three pack of Wondra online. It's more than I need they
were out of singles. In the stores, I have seen coconut, almond and bean
flour. Sugar of all kinds is hard to come by here too. I did find some
today. The white crystals and Tubinado.

No yeast. They did have tiny boxes of baking soda and now they have baking
powder. They've been out of that for awhile.

On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
> I haven't been able to get bread flour for the past month and a half,
> but I did manage to snag a 10 kilo sack of chapati flour, which I had
> never used before. I made my first loaf with it today, using 250g whole
> wheat flour and 300g of the chapati. It rose well, baked nicely, and
> tastes good. The only difference was that it required 20g more water
> than I usually use for this recipe (fits a 4x12 pan).

I checked when I went to the grocery store this morning. It was
pretty bare. A pallet of all-purpose flour (a brand I've never
heard of, from Canada: Rose-something), a couple stray bags of
Pillsbury, and a few sacks of organic King Arthur. No bread flour
at all.

Cindy Hamilton

On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before. I made my first loaf with it today, using 250g whole
>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>> tastes good. The only difference was that it required 20g more water
>> than I usually use for this recipe (fits a 4x12 pan).
>
> I checked when I went to the grocery store this morning. It was
> pretty bare. A pallet of all-purpose flour (a brand I've never
> heard of, from Canada: Rose-something), a couple stray bags of
> Pillsbury, and a few sacks of organic King Arthur. No bread flour
> at all.
>
> Cindy Hamilton
>
5 Roses AP flour. It's a good brand with a ~12% protein content that
means that you can make decent bread with it.

On 4/23/2020 10:53 AM, graham wrote:
> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>> I haven't been able to get bread flour for the past month and a half,
>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>> never used before. I made my first loaf with it today, using 250g whole
>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>> tastes good. The only difference was that it required 20g more water
>>> than I usually use for this recipe (fits a 4x12 pan).
>>
>> I checked when I went to the grocery store this morning.Â* It was
>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>> at all.
>>
>> Cindy Hamilton
>>
> 5 Roses AP flour. It's a good brand with a ~12% protein content that
> means that you can make decent bread with it.

I may be silly to get into this thread since I haven't baked bread for
years. I do remember both of my grandmother's baking bread and have
used their recipes. They didn't have anything other than AP flour to
work with and the loaves were very tasty.

Jill

On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
wrote:

>On 4/23/2020 10:53 AM, graham wrote:
>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>> I haven't been able to get bread flour for the past month and a half,
>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>> never used before. I made my first loaf with it today, using 250g whole
>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>> tastes good. The only difference was that it required 20g more water
>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>
>>> I checked when I went to the grocery store this morning.* It was
>>> pretty bare.* A pallet of all-purpose flour (a brand I've never
>>> heard of, from Canada:* Rose-something), a couple stray bags of
>>> Pillsbury, and a few sacks of organic King Arthur.* No bread flour
>>> at all.
>>>
>>> Cindy Hamilton
>>>
>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>> means that you can make decent bread with it.
>
>I may be silly to get into this thread since I haven't baked bread for
>years. I do remember both of my grandmother's baking bread and have
>used their recipes. They didn't have anything other than AP flour to
>work with and the loaves were very tasty.
>
>Jill
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

On 4/23/2020 12:54 PM, U.S. Janet B. wrote:
> On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
> wrote:
>
>> On 4/23/2020 10:53 AM, graham wrote:
>>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>>> I haven't been able to get bread flour for the past month and a half,
>>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>>> never used before. I made my first loaf with it today, using 250g whole
>>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>>> tastes good. The only difference was that it required 20g more water
>>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>>
>>>> I checked when I went to the grocery store this morning.Â* It was
>>>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>>>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>>>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>>>> at all.
>>>>
>>>> Cindy Hamilton
>>>>
>>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>>> means that you can make decent bread with it.
>>
>> I may be silly to get into this thread since I haven't baked bread for
>> years. I do remember both of my grandmother's baking bread and have
>> used their recipes. They didn't have anything other than AP flour to
>> work with and the loaves were very tasty.
>>
>> Jill
> 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
>
Yep, they were baking bread to feed the family during the Depression. AP
flour was the only thing around. Nothing fancy but they did have (even
when I used Grandma Mac's recipes) a nice crisp crust and very nice
crumb. Brush some butter on the top of the loaf when it comes out of
the oven. I could hardly wait for it to cool to cut a slice.

Jill

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.

"Sqwertz" > wrote in message
...
> On Wed, 22 Apr 2020 18:32:53 +0100, S Viemeister wrote:
>
>> I haven't been able to get bread flour for the past month and a half,
>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>> never used before.
>
> Flour and TP is about the only thing the stores have been running
> short of anymore. I discovered last week that you have to get there
> before noon. I was able to get one of the last two sacks of flour
> and even the last 3-pack of dry yeast (fell down into the display
> box where nobody could see it).
>
> Of course I don't NEED either of them. I just wanted to get them
> before somebody else did. Isn't that how this works?

I've been doing the same. Have plenty of TP now and also a portable bidet.
Need more paper towels though.

Much of the frozen foods were sold out at Walmart but that seems typical for
them.

On 4/23/2020 2:09 PM, Sqwertz wrote:
> On Thu, 23 Apr 2020 04:28:22 -0700, Julie Bove wrote:
>
>> I've been doing the same. Have plenty of TP now and also a portable bidet.
>> Need more paper towels though.
>
> A portable bidet? So... you can...hose down your cootie at the
> grocery store? "Cleanup in Aisle 5"
>
> -sw
>
LOL I wondered about that, too.

Jill

On Thursday, April 23, 2020 at 2:35:02 PM UTC-5, jmcquown wrote:
>
> On 4/23/2020 2:09 PM, Sqwertz wrote:
>
> > On Thu, 23 Apr 2020 04:28:22 -0700, Julie Bove wrote:
> >
> >> I've been doing the same. Have plenty of TP now and also a portable bidet.
> >> Need more paper towels though.
> >
> > A portable bidet? So... you can...hose down your cootie at the
> > grocery store? "Cleanup in Aisle 5"
> >
> > -sw
> >
> LOL I wondered about that, too.
>
> Jill
>
BWAHAHAHAHAHAHAHAAAAAAAAAAAAAAAAAAAA!!!!!!!!!!!!!! !!!!!!!!!!!