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Author Topic: Why your biscuits suck.  (Read 5490 times)
just Warren
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« on: November 04, 2019, 10:14:34 PM »

If you don't live in the south.

You can maybe make a profitable business out of selling the flour online or, if the biscuits are really that much better, starting a little biscuit shop or a restaurant that features these biscuits that appeals to displaced southerners.
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« Reply #1 on: November 05, 2019, 04:49:42 AM »

Cake flour is also soft wheat flour, I can find that locally.
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Mike Irwin
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« Reply #2 on: November 05, 2019, 05:30:50 AM »

I think this has been posted before, or something very much like it.

I know that for years the gold standard for a lot of people for biscuits was White Lily. I always thought it was something of a sham until I actually started using it once I moved to Virginia and I discovered that for some things the lower protein does make a HUGE difference.
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Brad Johnson
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« Reply #3 on: November 05, 2019, 07:10:01 AM »

Had no idea White Lily even existed. Bob's Red Mill has pastry flour made with soft white. Hard to find and spendy but worth it.

Brad
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« Reply #4 on: November 05, 2019, 09:58:07 AM »

I do miss the simple days of yes I have flour. Now it's more like let's see if I have enough of any of the six varieties I just have to have.
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Mike Irwin
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« Reply #5 on: November 05, 2019, 10:19:23 AM »

About a decade ago White Lily was sold to a larger food conglomerate and the traditional mill was shut down. https://www.nytimes.com/2008/06/18/dining/18flour.html

Within a few months people began to scream bloody murder that the milling wasn't the same and their heirloom recipes were getting screwed up because of it.

Google white lily flour controversy if you want to read some interesting stuff...


I used to use it to make my family's traditional pot pie recipe, and it really did make a difference.
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« Reply #6 on: November 05, 2019, 10:45:36 AM »

And you can make your own self raising flour
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« Reply #7 on: November 05, 2019, 10:54:05 AM »

And you can make your own self raising flour

That's being very selfless of you, raising that...  Face Palm!
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« Reply #8 on: November 05, 2019, 11:22:57 AM »

And you can make your own self raising flour

Do you have to wait three days for it to raise? Wink



bob
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« Reply #9 on: November 05, 2019, 11:30:37 AM »

That's being very selfless of you, raising that...  Face Palm!

Spell check and I had a fight, spell check won. Wouldn't let me rise to the occasion
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« Reply #10 on: November 05, 2019, 02:57:46 PM »

check mate, fyi

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« Reply #11 on: November 05, 2019, 04:20:48 PM »

Da fuq you trying to pull, Brit Boy?

 
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« Reply #12 on: November 05, 2019, 06:10:13 PM »

Da fuq you trying to pull, Brit Boy?

 

Go play with your spice weasel.
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« Reply #13 on: November 06, 2019, 04:58:47 AM »

Shouldn't you be spelling that Spuiceu UWeausel?

And, apparently, British self-raising flour and American self-rising flour are not analogs.

Apparently the British version has more baking powder, and the American version has less baking powder and added salt.
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« Reply #14 on: November 06, 2019, 04:59:18 AM »

https://www.youtube.com/watch?v=qaxpbnNgiFM
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« Reply #15 on: November 06, 2019, 11:07:13 AM »

Is Lily's sifted like Swans Down Cake Flour?
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« Reply #16 on: November 06, 2019, 12:14:20 PM »

No. White Lily is a soft winter wheat all purpose flour.

You can make cakes with it, but Swann's is even more finely ground, is, I believe, bleached, and has, I think even less protein.
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« Reply #17 on: November 06, 2019, 08:21:38 PM »

English muffins or gtfo.  Tongue
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« Reply #18 on: November 06, 2019, 08:33:39 PM »

English muffins or gtfo.  Tongue

Do you have a recipe for homemade English muffins?
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« Reply #19 on: November 06, 2019, 08:46:03 PM »

Do you have a recipe for homemade English muffins?

I have Google.  smiley
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« Reply #20 on: November 06, 2019, 10:08:36 PM »

Years ago, I could buy low-protein cake and pastry flour at Sam's Club in 25 lb bags for just a few dollars.  (25 lbs lasts a long time, but it's not really perishable if you keep it dry)  That made good biscuits.  They still sell (last time I checked) all-purpose flour and bread flour but they've dropped the cake flour.
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Mike Irwin
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« Reply #21 on: November 07, 2019, 04:26:56 AM »

If you can find a cake or baking supply wholesaler in your area you can normally get flour there, as well.

Back when I was making all my own bread I was buying bread flour in 25 pound bags from Costco. I had a big sealed storage canister for it. A bag would last me 4 to 6 months, depending on how much bread I was making.
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Mike Irwin
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« Reply #22 on: November 07, 2019, 04:27:51 AM »

Here's Alton Brown's English Muffin recipe. It's supposed to be good, but I've never tried it.

https://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe-1953408
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Ron
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« Reply #23 on: November 07, 2019, 05:50:06 AM »

No. White Lily is a soft winter wheat all purpose flour.

You can make cakes with it, but Swann's is even more finely ground, is, I believe, bleached, and has, I think even less protein.

Thanks
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Brad Johnson
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« Reply #24 on: November 07, 2019, 06:20:49 AM »


Back when I was making all my own bread I was buying bread flour in 25 pound bags from Costco. I had a big sealed storage canister for it. A bag would last me 4 to 6 months, depending on how much bread I was making.


I was doing the same, though sourcing from Sam's Club. I parceled the flour into gallon ZipLock bags and kept extras in the freezer.

Brad
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