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Old 03-08-2012, 10:23 AM   #131
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You ladies may all be blaming men for white tornado and no day to day, but I'm unfortunately no better. And I was still female the last time I looked.
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Old 03-08-2012, 12:40 PM   #132
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I was just wondering that myself. I have no idea what flour costs at the supermarket, but the organic, stone ground, wheat flour I buy at the health food store costs about $5.99 for a 2 kg (~4.4 lbs) bag.
I just paid $1.88 for five pounds of AP.

The local store where I shop carries KA but I always go with the store brand.

I don't want to get used to a lifestyle I can't maintain!
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Old 03-08-2012, 01:43 PM   #133
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A friend of mine taught me the plastic bin trick. She also covered all of her paintings with plastic garbage bags, which she would yank off right before the MIL visited. She'd go on a white tornado cleaning spree the weekend before, and then viola--right before the MIL arrived, off came the garbage bags (all she'd do is vacuum and clean the bathroom the day of). Living alone 5 days out of 7, I admit, I have done the cover the paintings with plastic garbage bags so I didn't have to dust them again...
Whaaaaaaaaaaaaat? I hardly ever think of dusting my paintings, and I'd guess no more than once or twice a year. Geeze, I'd get rid of them before being worried enough to cover them with garbage bags to keep the dust off.
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Old 03-08-2012, 01:52 PM   #134
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this may just be the beginning of a whole new thread, but what is so special about this king arthur flour that everyone is talking about? when flour can easily be had for $.50 per pound, why spend five times that much for ka's?
King Arthur Flour for bread has more gluten. And it is unbleached. Less chemicals in your food. Yes you can buy it in the supermarket, but the KA flour that is for bread gives you a better product than all purpose flour. It is well worth the price.
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Old 03-08-2012, 02:38 PM   #135
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Why would the KA flour be better than any generic bread flour?
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Old 03-08-2012, 03:07 PM   #136
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It's been said before. Packaging that requires the use of deadly weapons to open, often ruining whatever it is in the package in the process.
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Old 03-08-2012, 04:22 PM   #137
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Why would the KA flour be better than any generic bread flour?
My best bread (artisan or free form) baking results have been achieved using blends of ordinary bread (strong) flour ( Gold Medal, Pillsbury, Bob's Red Mill) KA's fancy durum, first clear, Sir Lancelot, and white whole wheat.
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Old 03-08-2012, 04:43 PM   #138
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My best bread (artisan or free form) baking results have been achieved using blends of ordinary bread (strong) flour ( Gold Medal, Pillsbury, Bob's Red Mill) KA's fancy durum, first clear, Sir Lancelot, and white whole wheat.
It is also regional. A flour that is perfect in New Jersey won't be perfect in Alabama, and not the same in California, or for that matter, Russia, Egypt, China. It really does make a difference.
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Old 03-08-2012, 05:03 PM   #139
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I get KA in the stores here in Montana, so not as regional as it used to be. I buy KA exclusively for baking. I know how it is going to act in breads, cakes, pastries and pasta. Store brand AP would be cheaper but, it is not single source, can be any flour from any place they buy their flour from and I do not know how it will act. I do buy it for cooking, i.e. roux, gravies, breading.
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Old 03-08-2012, 05:28 PM   #140
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I get KA in the stores here in Montana, so not as regional as it used to be. I buy KA exclusively for baking. I know how it is going to act in breads, cakes, pastries and pasta. Store brand AP would be cheaper but, it is not single source, can be any flour from any place they buy their flour from and I do not know how it will act. I do buy it for cooking, i.e. roux, gravies, breading.
The flours available to commercial bakers / bakeries from sources like ConAgra, are not generally available to home bakers
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