Lucked out in Indiana - Page 3

Snowpuppy · ‎03-09-2010

@Mom2Dogs wrote:
@Snowpuppy ...are you going to Berlin, Ohio area?

I haven't been down to Berlin in 2 or 3 years?

I would like to hit Weaver Barns in Sugarcreek. They have a couple of outlets up here and there's a shed I'd like to see in person. If you're looking for something in Berlin, @Mominohio would be your best go to person.

I think we'll hit the Ft Wayne/Shipshewana, IN area over Labor Day

SharkE · ‎08-19-2010

No, never been to Ohio. I saw that Shipwana place advertised on Tv sounded like stuff I"d like to do.

I use better grade of yeast too, not that Fleischmans easy to find stuff

I get mine from Amazon. Between using While LIly and Premium yeast in red bag.

I cook for church socials, personal friends, etc.

itsmagic · ‎08-08-2011

@SharkE So after reading your post about White Lily flour (which I had never heard of but never looked for) I decided to look in my local grocery store today and low and behold there it was. So I see that many say it’s the best flour to use for fluffy biscuits but does it work well for any baked good (like pie crusts, cookies, cakes, etc)?

SharkE · ‎08-19-2010

yeah, use the all purpose

bread flour is for bread and rolls.

Sooner · ‎03-10-2010

@Mom2Dogs @SharkE White Lily is made from soft spring wheat flour, not hard red winter wheat. It has a lower protein content and is more toward cake flour than normal AP flour.

King Arthur AP is a little higher in protein content than most commercial AP flour, and Bread flour is even higher. It means more gluten and a higher rise for baked goods, and a tougher more nutty tasting biscuit than White Lily and other soft wheat flours.

It makes the best biscuits you will ever eat!