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> Webstaurant would ship a pallet of flour, 50 bags of 50lbs each, for $1,081 or $0.43/lb. > Unfortunately, between placing the order and them shipping it they
by devchix 6y ago
> Webstaurant would ship a pallet of flour, 50 bags of 50lbs each, for $1,081 or $0.43/lb.
> Unfortunately, between placing the order and them shipping it they ran out of stock
Insanity! I'm heartened that people are still baking at home though. For comparison, retail King Arthur All-Purpose flour goes for about $3.69 for 5lbs, or $0.73/lb, so at $0.56/lb Sir Galahad flour is still a bargain. Whole wheat flour has bran and germ and the oil they contain make it harder to store than white flour, so I wouldn't buy a lot of it.
Flour is for more than just bread. Top of my head: tart shell, pizza dough, tortilla, thickening up sauces, can't make a roux or a bechamel without flour, fresh pasta, cookies, muffins, cakes.
- droopyEyelids 6y agowaffles are the perfect comfort food during these times- 2c flour, 1.75c milk, 1/2c melted butter or oil, big pinch of salt, 4tsp baking powder, 2 eggs. Throw in some vanilla or other flavor concentrate if you'd like! A quick crowd pleasing recipe using all staples
- frosted-flakes 6y agoWaffles are so simple. Obviously, they require a waffle iron, but apart from that I can quickly mix up a bunch of ingredients I always have at hand in a single bowl with a pour spout, using a single fork to stir it, a plastic IKEA cup for measuring ingredients (exactly 1 cup), and a 1tsp measuring spoon. I try to use "standard" dishes whenever possible because they're so much easier to clean (stack neatly in the sink and easily loaded into the dishwasher). Specialised tools like whisks just aggravate me. And so delicious!
- tw2020041517195 6y agoI, too, am annoyed by special purpose tools and gadgets in the kitchen. It's for that reason that I'll point out that whisks are far from special purpose, especially in comparison to a waffle iron.
- frosted-flakes 6y agoYeah, but if I'm making waffles, the waffle iron isn't optional. The whisk is. And by "specialised", I don't mean uncommon, I mean anything other than a basic spoon, fork, bowl, plate, or knife. A whisk has a very specific, specialised purpose, and I'll use one if I need to (such as when baking a cake), but a fork does just as good a job in the same amount of time for the waffles I make. The reason for this is I hate dealing with all these one-offs when loading and unloading the dishwasher. One more bowl or spoon doesn't add any time if there's 20 other identical ones anyway, but every specialised tool like a whisk or a dedicated measuring cup adds disproportionate complexity to the process. It's also why I dump all the spoons, forks, etc. into separate compartments (handles up) in the silverware holder in the dishwasher. Putting them all back in the drawer is a single step, but takes only a few more seconds when loading it.
- ska 6y agoFWIW whisks to me are basic kitchen equipment, anything but specialized. To me specialized would be something like an "avocado cutter" or a "poached egg cooker", etc. Or a waffle iron ;)
- frosted-flakes 6y agoSee my reply to your comment's sibling.
- ska 6y agoOk; I guess you can fork with a whisk ... you can't really whisk with a fork!
- BenjiWiebe 6y agoYou can sometimes whisk with a fork but it's a lot of work.
- ska 6y agoIt’s a bit like cutting with a spoon.
- HeyLaughingBoy 6y agoAbsolutely. I'm still using the same balloon whisk I bought almost 30 years ago during my "no power tools in the kitchen" phase.
- geodel 6y agoThanks for this. I am going to try your recipe. Few months back we bought Waffle maker with great expectations. However after 2 disastrous attempts which resulted in very stogy waffles, we put that away. I was wondering should if we just buy some readymade batter that some stores sell.
- devchix 6y agoReal waffles use yeast, sadly another item that's becoming scarce. Here's the Cook's Illustrated recipe which I use very often, it turns out excellent waffles. 1 3/4 C milk 1 stick butter (melted but not hot) 2 C flour 1 T sugar 1 t salt 1 1/2 t yeast 2 eggs 1 t vanilla extract Whisk everything together in a lidded container. Stick in fridge overnight (10 hrs min, 24 hrs max). It'll be thick and bubbly in the morning, ladle it in your hot waffle iron, don't whisk it down, it'll deflate the gas. Makes 7 - 8 waffles.
- sleepybrett 6y agoif you have flour you can have yeast in the form of sourdough starter. I make my waffles with my pre-feeding castoff occasionally.
- jefftk 6y agoI still see yeast online with reasonable shipping time: https://www.amazon.com/dp/B00HST626C/ https://www.amazon.com/dp/B00HST626C/
- nkozyra 6y agoWaffle makers also produce phenomenal cornbread (or cornwaffles) in minutes. Otherwise it's an appliance that doesn't get much use around lunch/dinner time.
- kyleee 6y agoI'll happily eat cornbread at any meal
- HeyLaughingBoy 6y ago
- droopyEyelids 6y agoalso put sugar in, amount to taste!
- MisterBastahrd 6y agoAlso, just because a flour is labeled high-gluten doesn't necessarily mean that it actually has more gluten than all-purpose flour. It varies by company and country. A percent in either direction isn't going to affect much. Even though cake flour has about half the gluten of all-purpose, you can still make noodles out of it.
- carlob 6y agoYou certainly can make noodles with cake flour, but I think decent noodles need at least 50% durum flour even when you're using eggs.
- Scoundreller 6y agoPancakes!
- AdmiralAsshat 6y agoI question how many people are actually using the flour they're hoarding, and how many are just putting it in the back of the pantry because, "When the end of the world comes, you'll need flour!" It's very irritating for those of us who actually bake on a regular basis and resisted the temptation to hoard for hoarding's sake.
- radec 6y agoha very true! I think this true for all types of hoarding, doesn't matter what the thing/product is. It is just problem of hoarding.
- ghaff 6y agoOr they intend to bake and when their first try at a sourdough starter fails they give up, in part because at least around where I live there's no shortage of bread (and there hasn't been) in the stores.
- nullc 6y ago> there's no shortage of bread (and there hasn't been) in the stores. Bread, especially good bread, gets stale kind of quickly. If you want fresh bread right now and don't want to continually go out an expose yourself to infection the only real option is to make it at home.
- ghaff 6y agoYou can slice it and freeze it. Even when I make it myself, I don't go through enough bread (and don't want to) to make it more than once a week or so. So, in my case, it's definitely not about baking fresh bread every day or two.
- jefftk 6y ago(author) I've talked to most of the friends in the group buy about their baking; it just comes up. People are making bread, pizza, naan, waffles, all sorts of things. I don't think this is people buying flour who aren't going to bake with it.
- sct202 6y agoStore brand flour though is only $0.40 / lb (5 lb bag @ $2) so this really only makes sense of you can't obtain flour another way. Once you add in labor of splitting it up and billing everyone it seems like too much effort. Fwiw, it seems like the bread supply recovered very quickly.
- jefftk 6y agoYes, this is much more hassle than just buying flour at the store, but in our experience right now that's not an option.
- 55555 6y agoSometimes stores just keep selling when out of stock to collect your email address. Especially likely if they only authorized his card instead of fully capturing the charge.