Flour Power

It was bound to happen; we knew it would and were watching for it.  Just like the letters that claimed some company or another ruined Mother's Day for Mom, a letter appeared claiming UPS ruined Dad's Father's Day by not delivering his gifts on time. 

While we have no issue with this particular complaint and, in fact, agree that UPS should allow people come pick up their packages on Saturdays and/or deliver them the day they're supposed to, we're constantly amazed how people throw around words like "ruined" over consumer issues.  It's not the end of the world, people.

Apparently until its our own ox being gored.

We just learned that the mill that makes White Lily flour is moving from Knoxville, Tennessee to somewhere in the Midwest.  A staple of Southern cooks renowned for their biscuits and pie crusts, White Lily flour is lighter and whiter than all-purpose flour.  It makes our baking lighter and fluffier because it uses a different type of wheat that has a higher protein base than other flours.

We'll skip you the science lesson, but anyone that's had one of our apple dumplings knows that a good flour begets a good crust, which is as essential as the apple!

Cake flour isn't going to cut it and a friend recommended King Arthur Flour, but that's *sniff* a Northern product. 

We don't know what we're going to use if White Lily changes but some Southern cooks are already noticing a difference in the denseness and weight of their cooking.  In this case, we think the word "ruined" might really apply.

--Contributed by Deb

Comments

[PJ Hamel]

Hi - If you can get past our Yankee origins, King Arthur Flour is one GOOD flour. We were in business, under the same family ownership, since 1790; in 1996, the family sold the company to the employees, and now we're employee-owned. Farthest we've moved is about 140 miles, from Massachusetts to Vermont. Our flour doesn't change - season to season, year to year, century to century. It's always milled from the best wheat, to specs that don't waver or vary. And we don't use bleach to whiten our flour; we figure, pouring powdered bleach into your bag of flour isn't really a desirable thing... especially since the millers doing it have to wear protective clothing. ICK. Anyway, just thought I'd chime in here. I hope White Lily continues to work well for you. But if it doesn't - well, King Arthur won't be going anywhere. We'll be right here in New England, as we've been for the past 218 years, providing America's bakers with top-quality flour. - PJ Hamel, King Arthur Flour test baker

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