jpmcgrew
Executive Chef
Sorry I brought it up. NOT!
Need to switch flour due to cost
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Sorry I brought it up. NOT!
seans_potato_business
Senior Cook
I buy cheap flour for 50 (Euro)cents per kilo. Whole-grain is too expensive for my liking.
justplainbill
Executive Chef
Sir Lancelot has gotten so expensive that I've begun to cut back on the proportion of it which I use in my bread making. Unfortunately, for sour ryebread, there seems to be no good substitute for first clear flour. Thank goodnesss that Pillsbury bread flour has not gone through the roof (last time I looked), but I don't bake bread in the summer. I considewr bread and beans to be the staff of life and the price of both has risen far more than the gov's cpi.
babetoo
Chef Extraordinaire
me too, i also have used the store brands over the years. usually less expensive. i figure baking is cheaper than a hunting rifle, or a fishing trip. all in your point of view. lol
babe
Adillo303
Head Chef
I agree the cost of flour has gone way up. I am out of bread and do not have time to bake till the weekend, I nnede to buy a loaf. Thinking that I would replace my homebaked bread with fresh baked bread, I bought a loaf at Zarros. Thye are a NYC baker. $3.75. A loaf of NYT uses 3 cups of flour. I am not sure how much 3 cups weighs, so I can calculate what the flour costs, but, I bet it is not that much.
Just a thought
AC
Just a thought
AC
MexicoKaren
Head Chef
Flour here has topped at 10 pesos a kilo (roughly $1 for 2.2 pounds), and the price has been frozen by Presidente Calderon on this and 149 other staples until at least the end of this year.
By the time you add everything else in the recipe into the equation - 3-3.5 cups of flour will usually produce a 1-lb loaf. At least, that has been my experience.
JoeV
Washing Up
I make NYT bread using 1# of Gold Medal AP flour ($1.68 per 5# bag) and pay $2.16 for 1# of SAF Instant yeast. My NYT bread ends up costing about $.40 per loaf not including the gas to bake two loaves. Pretty darn cheap in my book.
I feel bad that flour prices have not moved here in quite some time. I just bought flour on Monday at the local Marc's discount store and paid $1.68 for 5# of GM AP, and $2.58 for Bob's Redmill bread flour. Bought 20# of each. Guess it's just a matter of time before it catches up with us here.
Joe
I feel bad that flour prices have not moved here in quite some time. I just bought flour on Monday at the local Marc's discount store and paid $1.68 for 5# of GM AP, and $2.58 for Bob's Redmill bread flour. Bought 20# of each. Guess it's just a matter of time before it catches up with us here.
Joe
Adillo303
Head Chef
Thank you all. I suppose that the information rhat I was trying to elicit, was the number of cups of flour in a 5# bag.
I know this is probably not an exact constant, but, a general number would be OK.
AC
I know this is probably not an exact constant, but, a general number would be OK.
AC
justplainbill
Executive Chef
About 4 cups per pound.
ChefJune
Master Chef
I get 4. If you stir the flour and spoon it into the cup, your cup is lighter. If you're making a cake, it does make a difference. Bread, not so much.
Bigjim68
Head Chef
I think that is why cakes call for sifted flour. EIther way, that is slightly over 8 loaves of bread, per 5 pound bag, or 50 cents a loaf. I think that the real savings is in the yeast. Those little packets cost tons of money.
A 5-lb bag of flour is about 75 1/4-cup (30g) servings (per the nutritional information panel on a bag of Gold Medal flour) - 5-lb x 16 (to convert lbs to oz) = 80-oz, 75 divided by 4 (to convert from 1/4 cups to cups) = 18.75 cups. 80-oz divided by 18.75 cups = 4.267 oz per cup.
So, in the simplest terms - 18-19 cups per 5-lb bag.
frgsonmysox
Assistant Cook
- Joined
- Jul 20, 2008
- Messages
- 15
I didn't realize there was a difference in brands of flour... I just use what I can get cheapest. The commissary doesn't have a ton of options so I use Gold Medal a lot. I make all of our bread products (except hotdog and hamburger buns) from scratch and haven't had an issue. Although I'm still trying to find that sandwich bread recipe that I LOVE.
Bigjim68
Head Chef
I buy King Arthur flour largely due to its lack of bromide and bleach. Generally speaking I prefer ingredients as unaltered as possible. However I think that it is just as important to buy ingredients from a store that does a high volume in a given item.
Case in point, I was in a low volume wine and beer store a few days ago, and they had a beer that is not readily available and that I like. On a whim, I checked their inventory records (they are usually on the computer), and the beer had been sitting on a warm shelf for over a year. I didn't buy that beer.
Case in point, I was in a low volume wine and beer store a few days ago, and they had a beer that is not readily available and that I like. On a whim, I checked their inventory records (they are usually on the computer), and the beer had been sitting on a warm shelf for over a year. I didn't buy that beer.
ChefJune
Master Chef
that flour is definitely going to come from genetically modified wheat, if that matters to you.
Bigjim68
Head Chef
I get Red Star as well. Last I checked, our local Costco sells it for around $2.79. It does freeze well, and considering that those little packets cost around 50 cents, is a really good buy.
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