Thread: White Lily Stash Is Running Out

On Thu 18 Mar 2010 02:00:05p, Terry Pulliam Burd told us...

> Either I missed a thread a while back or this got sneaked by me
> altogether, but I just went online to order some more White Lily flour
> and found out <gasp!> White Lily ain't White Lily anymore. It's made
> by Smuckers and they've moved the manufacturing of it no Nawth and
> changed the milling process. And this was nearly two years ago!
>
> http://www.nytimes.com/2008/06/18/di...lour.html?_r=1
>
> I used to order a dozen five pound bags at a go (half bread flour,
> half self-rising for biscuits), so it's taken me a good while to start
> running low. Dammit! Now, what? Anyone know of a mill that makes
> flour from soft wheat and grinds it finely?
>
> Terry "Squeaks" Pulliam Burd
>

Try using pastry flour instead and, of course, adding the appropriate
amount leavining agent.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Mar 18, 2:00*pm, Terry Pulliam Burd <ntpull...@spambot.com> wrote:
> Either I missed a thread a while back or this got sneaked by me
> altogether, but I just went online to order some more White Lily flour
> and found out <gasp!> White Lily ain't White Lily anymore. It's made
> by Smuckers and they've moved the manufacturing of it no Nawth and
> changed the milling process. And this was nearly two years ago!
>
> http://www.nytimes.com/2008/06/18/di...lour.html?_r=1
>
> I used to order a dozen five pound bags at a go (half bread flour,
> half self-rising for biscuits), so it's taken me a good while to start
> running low. *Dammit! Now, what? Anyone know of a mill that makes
> flour from soft wheat and grinds it finely?
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines

Terry, can you get Martha White Flour in your area. That is the only
one that comes close as far as I know.

On 2010-03-18, Terry Pulliam Burd <[email protected]> wrote:

> running low. Dammit! Now, what? Anyone know of a mill that makes
> flour from soft wheat and grinds it finely?

Nope. I'm still looking, too.

Smuckers acquired both White Lily and Martha White and discontinued
all mail orders. Yep! ...it sucks.

You might try Arrowhead Mills or Red Mills. I've tried my local
health food store, but they only have soft WHOLE wheat flour, which
make for suck biscuits. Got any friends South of the Mason-Dixon line
and East of the Mississippi R?

nb

notbob wrote:
> On 2010-03-18, Terry Pulliam Burd <[email protected]> wrote:
>
>> running low. Dammit! Now, what? Anyone know of a mill that makes
>> flour from soft wheat and grinds it finely?
>
> Nope. I'm still looking, too.
>
King Arthur doesn't have anything comparable?

On Mar 18, 3:18*pm, Goomba <Goomb...@comcast.net> wrote:
> notbob wrote:
> > On 2010-03-18, Terry Pulliam Burd <ntpull...@spambot.com> wrote:
>
> >> running low. *Dammit! Now, what? Anyone know of a mill that makes
> >> flour from soft wheat and grinds it finely?
>
> > Nope. *I'm still looking, too. *
>
> King Arthur doesn't have anything comparable?

I use King Arthur bread flour. When I was a child I lived right
outside of Knoxville and White Lily was all that
was used in our household. Now I'm in the Pacific Northwest and I
use King Arthur or Bob's Red Mill.

Goomba wrote:
> notbob wrote:
>> On 2010-03-18, Terry Pulliam Burd <[email protected]> wrote:
>>
>>> running low. Dammit! Now, what? Anyone know of a mill that makes
>>> flour from soft wheat and grinds it finely?
>>
>> Nope. I'm still looking, too.
> King Arthur doesn't have anything comparable?


Oooh..scratch that I mentioned King Arthur. The heathens.
I just looked at a couple of recipes on their website and was sorely
disappointed. First was the chocolate dipped biscotti. Eegads. They
preface the recipe by saying:

"These American-style biscotti are lighter and more tender than their
Italian counterpart. Though not particularly suited to dunking in coffee
or wine, they’re appreciated by kids and older people, or anyone whose
idea of a cookie runs more towards something tender and crunchy, rather
than the rock-hard biscotti favored in Italy."

Why wouldn't one want a traditional *biscotti* if one is
making...BISCOTTI?!? And nary a hint of anise or a nut in the batch.
Shameful. NOT dunk them in coffee!? How bizzarro is that!? They've just
made a cookie here, not a good traditional biscotti.

Then I checked out the only banana cake I saw listed and it was called
"Banana Split Cake" GAG! A cake filled with instant puddding, canned
pie fillings and other gaggy (IMO) things instead of just a basic GOOD
banana cake. Shouldn't they have that too? As a baseline to go on...(if
one must over gild-over-sugar-over-do at that??)

So, good luck finding your flour Ms.Pullium. I'm gonna curl up and fret
over the state of baking today. <sigh>

Terry Pulliam Burd wrote:
> Either I missed a thread a while back or this got sneaked by me
> altogether, but I just went online to order some more White Lily flour
> and found out <gasp!> White Lily ain't White Lily anymore. It's made
> by Smuckers and they've moved the manufacturing of it no Nawth and
> changed the milling process. And this was nearly two years ago!
>
> http://www.nytimes.com/2008/06/18/di...lour.html?_r=1
>
> I used to order a dozen five pound bags at a go (half bread flour,
> half self-rising for biscuits), so it's taken me a good while to start
> running low. Dammit! Now, what? Anyone know of a mill that makes
> flour from soft wheat and grinds it finely?
>
> Terry "Squeaks" Pulliam Burd
>
Aha! I haven't been able to find White Lily Flour in the few
stores in the Boston area that carried it. It sounds like we will
start seeing it on the shelves nationwide--but that it won't be
the same quality that brought it fame. :-(

--
Jean B.

On Thu, 18 Mar 2010 14:47:08 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>Terry, can you get Martha White Flour in your area. That is the only
>one that comes close as far as I know.

No, I can't get MW flour locally - and it looks like another Smuckers
product. But thanks for the suggestion.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Thu, 18 Mar 2010 18:35:40 -0400, Goomba <[email protected]>
wrote:

>Oooh..scratch that I mentioned King Arthur. The heathens.
>I just looked at a couple of recipes on their website and was sorely
>disappointed.

Jesus wept. Is there no good miller left in this <sniff> USAian
country that can produce a good soft wheat, finely milled flour? (I
have 4 - 5 lb. bags of bread flour left. I will treat them as my
mother did those things she kept "for best." IOW, they'll likely be
thrown out by my kids when I croak.)

And Southerners will know what I mean about "for best."

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Thu, 18 Mar 2010 22:32:44 -0700, Terry Pulliam Burd
<[email protected]> wrote:


>Jesus wept. Is there no good miller left in this <sniff> USAian
>country that can produce a good soft wheat, finely milled flour? (I
>have 4 - 5 lb. bags of bread flour left. I will treat them as my
>mother did those things she kept "for best." IOW, they'll likely be
>thrown out by my kids when I croak.)
>
>And Southerners will know what I mean about "for best."

Yep, we do.

I brought back some White Lily flour a few years ago, when I was back
east. Got a few bags of it...

My large cannister is full of it, but that is all I have. I don't use
it up at higher elevations, cause it doesn't work well. Need a higher
protein flour there...to support the structure of whatever I am
baking.

But I will use it down at sea level..and for special things...

I will write to my sister, and see if there is any where she is..

Christine

On Thu, 18 Mar 2010 14:00:05 -0700, Terry Pulliam Burd
<[email protected]> wrote:

>I used to order a dozen five pound bags at a go (half bread flour,
>half self-rising for biscuits), so it's taken me a good while to start
>running low. Dammit! Now, what? Anyone know of a mill that makes
>flour from soft wheat and grinds it finely?
>

You might want to try Honeyville Grain:
http://store.honeyvillegrain.com/sof...wheat50lb.aspx

They sell in large quantities, but that doesn't appear to be a problem
for you. And shipping is only $4.49, regardless of weight!

Barry in Indy

On Thu, 18 Mar 2010 18:35:40 -0400, Goomba <[email protected]>
wrote:

>Goomba wrote:
>> notbob wrote:
>>> On 2010-03-18, Terry Pulliam Burd <[email protected]> wrote:
>>>
>>>> running low. Dammit! Now, what? Anyone know of a mill that makes
>>>> flour from soft wheat and grinds it finely?
>>>
>>> Nope. I'm still looking, too.
>> King Arthur doesn't have anything comparable?
>
>
>Oooh..scratch that I mentioned King Arthur. The heathens.
>I just looked at a couple of recipes on their website and was sorely
>disappointed. First was the chocolate dipped biscotti. Eegads. They
>preface the recipe by saying:
>
>"These American-style biscotti are lighter and more tender than their
>Italian counterpart. Though not particularly suited to dunking in coffee
>or wine, they’re appreciated by kids and older people, or anyone whose
>idea of a cookie runs more towards something tender and crunchy, rather
>than the rock-hard biscotti favored in Italy."
>
>Why wouldn't one want a traditional *biscotti* if one is
>making...BISCOTTI?!? And nary a hint of anise or a nut in the batch.
>Shameful. NOT dunk them in coffee!? How bizzarro is that!? They've just
>made a cookie here, not a good traditional biscotti.
>
>Then I checked out the only banana cake I saw listed and it was called
>"Banana Split Cake" GAG! A cake filled with instant puddding, canned
>pie fillings and other gaggy (IMO) things instead of just a basic GOOD
>banana cake. Shouldn't they have that too? As a baseline to go on...(if
>one must over gild-over-sugar-over-do at that??)
>
>So, good luck finding your flour Ms.Pullium. I'm gonna curl up and fret
>over the state of baking today. <sigh>

Think what you like about their recipes... a bag of King Arthur flour
made the best biscuits I've had in my life.
--

Karen aka Kajikit
http://kajikitscorner.com
http://kajikit.blogspot.com
If you want to send me an email please send it to kajikit AT gmail DOT com, not the addy in this message.

On 2010-03-19, Barry in Indy <[email protected]> wrote:

> You might want to try Honeyville Grain:
> http://store.honeyvillegrain.com/sof...wheat50lb.aspx
>
> They sell in large quantities, but that doesn't appear to be a problem
> for you. And shipping is only $4.49, regardless of weight!

Sounds good, Barry. Only one thing.... it's soft white wheat instead of
soft red wheat like WL and MW. Being a newie at baking, I have no
idea if this makes any significant difference.

One other option for those of us who are out of the Southern zone, is
to ask you local baker if they use soft wheat flour and to see if they
might sell you some.

nb

On Fri, 19 Mar 2010 08:43:32 -0400, Karen AKA Kajikit wrote:

> On Thu, 18 Mar 2010 18:35:40 -0400, Goomba <[email protected]>
> wrote:
>
>>Goomba wrote:
>>> notbob wrote:
>>>> On 2010-03-18, Terry Pulliam Burd <[email protected]> wrote:
>>>>
>>>>> running low. Dammit! Now, what? Anyone know of a mill that makes
>>>>> flour from soft wheat and grinds it finely?
>>>>
>>>> Nope. I'm still looking, too.
>>> King Arthur doesn't have anything comparable?
>>
>>
>>Oooh..scratch that I mentioned King Arthur. The heathens.
>>I just looked at a couple of recipes on their website and was sorely
>>disappointed. First was the chocolate dipped biscotti. Eegads. They
>>preface the recipe by saying:
>>
>>"These American-style biscotti are lighter and more tender than their
>>Italian counterpart. Though not particularly suited to dunking in coffee
>>or wine, they’re appreciated by kids and older people, or anyone whose
>>idea of a cookie runs more towards something tender and crunchy, rather
>>than the rock-hard biscotti favored in Italy."
>>
>>Why wouldn't one want a traditional *biscotti* if one is
>>making...BISCOTTI?!? And nary a hint of anise or a nut in the batch.
>>Shameful. NOT dunk them in coffee!? How bizzarro is that!? They've just
>>made a cookie here, not a good traditional biscotti.
>>
>>Then I checked out the only banana cake I saw listed and it was called
>>"Banana Split Cake" GAG! A cake filled with instant puddding, canned
>>pie fillings and other gaggy (IMO) things instead of just a basic GOOD
>>banana cake. Shouldn't they have that too? As a baseline to go on...(if
>>one must over gild-over-sugar-over-do at that??)
>>
>>So, good luck finding your flour Ms.Pullium. I'm gonna curl up and fret
>>over the state of baking today. <sigh>
>
> Think what you like about their recipes... a bag of King Arthur flour
> made the best biscuits I've had in my life.

i was gonna say...just because they have cruddy recipes on their site
doesn't mean they make cruddy four.

your pal,
blaek

blake murphy wrote:
> On Fri, 19 Mar 2010 08:43:32 -0400, Karen AKA Kajikit wrote:
>
>> On Thu, 18 Mar 2010 18:35:40 -0400, Goomba <[email protected]>

>>> So, good luck finding your flour Ms.Pullium. I'm gonna curl up and fret
>>> over the state of baking today. <sigh>
>> Think what you like about their recipes... a bag of King Arthur flour
>> made the best biscuits I've had in my life.
>
> i was gonna say...just because they have cruddy recipes on their site
> doesn't mean they make cruddy four.
>
> your pal,
> blaek

Too true, but I was so taken back..
I almost had a case of the vapors, suh!
Most distressing.

On 3/18/2010 5:00 PM, Terry Pulliam Burd wrote:
> Either I missed a thread a while back or this got sneaked by me
> altogether, but I just went online to order some more White Lily flour
> and found out<gasp!> White Lily ain't White Lily anymore. It's made
> by Smuckers and they've moved the manufacturing of it no Nawth and
> changed the milling process. And this was nearly two years ago!
>
> http://www.nytimes.com/2008/06/18/di...lour.html?_r=1
>
> I used to order a dozen five pound bags at a go (half bread flour,
> half self-rising for biscuits), so it's taken me a good while to start
> running low. Dammit! Now, what? Anyone know of a mill that makes
> flour from soft wheat and grinds it finely?
>
> Terry "Squeaks" Pulliam Burd

Squeaks,
I recently had to find a sub for White Lily self-rising soft wheat
flour. I can't get it in my area and they now charge a fortune to
ship it. I found Hudson Cream at Walmart. I think it's just as
good as White Lily. Check them out. And I've also seen it elsewhere
since that time. So it's not just at Walmart.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

On Fri, 19 Mar 2010 13:34:52 -0400, Kate Connally
<[email protected]> wrote:

>I recently had to find a sub for White Lily self-rising soft wheat
>flour. I can't get it in my area and they now charge a fortune to
>ship it. I found Hudson Cream at Walmart. I think it's just as
>good as White Lily. Check them out. And I've also seen it elsewhere
>since that time. So it's not just at Walmart.

Thanks for the suggestion, Kate. I looked at Barry's suggestion, the
Honeyville soft white wheat, and unless I'm mistaken, they sell in 50
lb. bags, unlike the multiple 5 lb. bags I used to order from White
Lily. I'm going to order some of the Hudson Cream while I still have
some WL to judge it against. Stay tuned to this channel.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines