Wow @ronott1 , that's a lot of yeast, the price is unbelievable. Wish we had a CostcoI am back for Costco and bought a new bag of yeast--Two pounds of red star instant yeast for $4.49. I will be baking a lot of bread!
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Wow @ronott1 , that's a lot of yeast, the price is unbelievable. Wish we had a CostcoI am back for Costco and bought a new bag of yeast--Two pounds of red star instant yeast for $4.49. I will be baking a lot of bread!
Wow @ronott1 , that's a lot of yeast, the price is unbelievable. Wish we had a Costco
That's amazing.I know!
I also bought 25pounds of all purpose flour for $5.79. If I Splurge, I can get 20#s of Organic all purpose flour for something over ten dollars.
Hi all! I'm newish to this thread, but just wanted to pop in with a comment about flour....
I tried bobs red mill organic flour as I was having a coughing fit everytime I made bread. Same problem. Several years of research led me to a chemical called azodicarbamide. I asked bobs about it (they're not far from me) and after diving in the back to do a bit of research himself, the gentleman I talked to admitted that 1) it was in all their bulk plastic bags , and 2) as it was not regulated by the FDA due to minimal amounts used, ratio wise, it was possibly getting into the supply chain somewhere that they had no control over.
I also discovered, oddly enough, the more the flour aged, the more problems I was having. I even go gluten free sometimes just to avoid the burning esophagus and coughing fit.
I did get some Montana Wheat berries (both soft and hard wheat) a while back and when I use those to grind my own flour....no problems.
I'm also going to see about growing some......maybe wishful thinking....it's not like I don't have enough to do....
Thanks Ron, I just went to the link. They're all around in the Portland/ Salem metro area. I'll have to try it!
Hi all! I'm newish to this thread, but just wanted to pop in with a comment about flour....
I tried bobs red mill organic flour as I was having a coughing fit everytime I made bread. Same problem. Several years of research led me to a chemical called azodicarbamide. I asked bobs about it (they're not far from me) and after diving in the back to do a bit of research himself, the gentleman I talked to admitted that 1) it was in all their bulk plastic bags , and 2) as it was not regulated by the FDA due to minimal amounts used, ratio wise, it was possibly getting into the supply chain somewhere that they had no control over.
I also discovered, oddly enough, the more the flour aged, the more problems I was having. I even go gluten free sometimes just to avoid the burning esophagus and coughing fit.
I did get some Montana Wheat berries (both soft and hard wheat) a while back and when I use those to grind my own flour....no problems.
I'm also going to see about growing some......maybe wishful thinking....it's not like I don't have enough to do....
Welcome to our baking thread! It's always fun to have another baker around...everyone is great about sharing info and recipes. That's interesting about the wheat berries not causing you any problems. One of our other regulars on here does her own wheat milling too I believe (@wyoDreamer
correct me if I'm wrong please).