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Thread: White Lily Stash Is Running Out

  1. #1
    Terry Pulliam Burd Guest

    Default White Lily Stash Is Running Out

    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

  2. #2
    Wayne Boatwright Guest

    Default Re: 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


  3. #3
    ImStillMags Guest

    Default Re: White Lily Stash Is Running Out

    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.

  4. #4
    notbob Guest

    Default Re: White Lily Stash Is Running Out

    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

  5. #5
    Goomba Guest

    Default Re: White Lily Stash Is Running Out

    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?

  6. #6
    ImStillMags Guest

    Default Re: White Lily Stash Is Running Out

    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.

  7. #7
    Goomba Guest

    Default Re: White Lily Stash Is Running Out

    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>

  8. #8
    Jean B. Guest

    Default Re: White Lily Stash Is Running Out

    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.

  9. #9
    Terry Pulliam Burd Guest

    Default Re: White Lily Stash Is Running Out

    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

  10. #10
    Terry Pulliam Burd Guest

    Default Re: White Lily Stash Is Running Out

    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

  11. #11
    Christine Dabney Guest

    Default Re: White Lily Stash Is Running Out

    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

  12. #12
    Barry in Indy Guest

    Default Re: White Lily Stash Is Running Out

    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

  13. #13
    Karen AKA Kajikit Guest

    Default Re: White Lily Stash Is Running Out

    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.

  14. #14
    notbob Guest

    Default Re: White Lily Stash Is Running Out

    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

  15. #15
    blake murphy Guest

    Default Re: White Lily Stash Is Running Out

    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

  16. #16
    Goomba Guest

    Default Re: White Lily Stash Is Running Out

    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.

  17. #17
    Kate Connally Guest

    Default Re: White Lily Stash Is Running Out

    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]

  18. #18
    Terry Pulliam Burd Guest

    Default Re: White Lily Stash Is Running Out

    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

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