Date: Sun, 12 Aug 2001 23:52:15 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n039 -------------- 001 - Robert and Monica Tittle - Sam's Club Bread Flour 002 - "Mike Hammel" Subject: Sam's Club Bread Flour Date: Mon, 06 Aug 2001 17:31:42 -0500 I've been using it for a couple of years and I can't tell any difference between it and Pilsbury at all. --------------- MESSAGE bread-bakers.v101.n039.2 --------------- From: "Mike Hammel" Subject: Sam's Club Bread Flour Date: Mon, 6 Aug 2001 19:33:28 -0400 I have purchsed the 25# bag several times from Sam's and it seems to work just fine. I don't really have much to compare it to as that is all I really buy, but I like it. I keep mine in a big plastic bucket (an empty kittly litter bucket which I also get at Sams) and it stays clean and bug free. For the money, I'm not sure you can beat it. --------------- MESSAGE bread-bakers.v101.n039.3 --------------- From: "Betty" Subject: bread flour at sams club Date: Mon, 6 Aug 2001 19:28:44 -0500 Gloria, I have used this flour for several years. I like it as much as the "name" brand bread flours. The only name brand bread flour I buy when there is a good sale on it is King Authur's Special for Bread Machines. As for the bread flour from Sam's I take out enough to fill a 10lb. container then seal the remainder in a large bucket. At my Sam's Club I think the price is a little less than $4.00 for the 25lbs. Even if you get it & don't care for it you haven't invested that much in the bag. ~Betty~ --------------- MESSAGE bread-bakers.v101.n039.4 --------------- From: "Lela Conrad" Subject: Sam's Bread Flour Date: Mon, 6 Aug 2001 20:19:00 -0500 I've used Sam's Bread Flour for several years with much success. The only thing that I have found superior is King Arthur, but the price difference is tremendous. Sam's also has yeast in the bulk--use that all the time, also. --------------- MESSAGE bread-bakers.v101.n039.5 --------------- From: dap@cyberstreet.com (Darlene McKnight) Subject: Sam's flour Bakers & Chef's Date: Mon, 6 Aug 2001 14:59:57 -0400 Gloria, I use the #25 bags of flour from Sam's and find it great because it is milled and selected for commercial bakers, is high in gluten and makes good bread and sweet rolls, bums and what ever your baking needs.=20 My name is Darlene, I'm just an ole country girl, and I bake everything I eat. P.S. It should be stored in a large tin to keep the bugs out, as normal use it last a long time. --------------- MESSAGE bread-bakers.v101.n039.6 --------------- From: "gayle smith" Subject: Re Ultimate Sandwich Bread Date: Mon, 6 Aug 2001 09:11:01 -0400 To Linda and all who may have tried the recipe before she noticed the amount of sugar recommended....I made it and it was great!!!!! At the time we were making turkey sandwiches and they were out of this world, so either way is great depending on the uses, IMHO. Thank you to all for all the info shared with us "Newbies" --------------- MESSAGE bread-bakers.v101.n039.7 --------------- From: "dpkenny@earthlink.net" Subject: Sam's Club flour Date: Mon, 6 Aug 2001 11:21:09 -0400 The Sam's Club flour looks like a pretty good deal, doesn't it? It's the assertion of my BreadBible (ie, "Bread Alone" by Daniel Leader, [c] 1993) that it depends on what you are trying to bake with it, and what your preferences are. On the side of that bag of flour you will notice that the SAM's bread flour contains 3g of protein per serving. This will yield a bread with bigger holes... closer to white sandwich bread, though of a higher quality than "Wonder Bread", to be sure. I prefer more dense bread, personally, so I always go with a 4g protein per-serving flour, like King Arthur. But there are dozens of other flours you can find in quantity throughout the country that are comparable in value. David --------------- MESSAGE bread-bakers.v101.n039.8 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n039.9 --------------- From: Rileyfruean@cs.com Subject: Bread novel Date: Mon, 6 Aug 2001 10:49:34 EDT Wanted to share my pleasure of the novel, "Bread Alone", by Judith Hendricks (ISBN 0-06-018895-2). The author weaves her love of bread baking throughout this work of fiction and even has a few tips and recipes! Regards - Maureen --------------- MESSAGE bread-bakers.v101.n039.10 --------------- From: Reggie Dwork Subject: Date: Mon, 06 Aug 2001 01:34:16 -0700 Subject: Re refrigerated dough A response to the question about how long kneaded dough can be kept in the refrigerator In a recipe in The Bread Bible, Beth Hensperger keeps kneaded dough, tightly sealed and 'deflating as necessary,' for up to four days. I have kept dough for rolls refrigerated for at least that long - with no ill effects. Martha --------------- MESSAGE bread-bakers.v101.n039.11 --------------- From: "Pedro S. Arellano III" Subject: Sams Club flour Date: Mon, 6 Aug 2001 14:49:18 -0500 I have been using Sam's Club flour both bread and AP now for about three years. Before I used the Sams I tried all the flours at my grocery store. I could not discern any noticeable difference. In fact I have been meaning to pose the question to the list. Because I have read that there should be differences but I just have not experienced this. I highly recommend the Sams Flour AP and Bread. Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v101.n039.12 --------------- From: "Bonni Brown" Subject: Sam's flour Date: Wed, 08 Aug 2001 07:34:13 -0400 G. Martin wanted to know about the flour sold at Sam's Club. I once bought a 25 lb bag and was incredibly disappointed (I usually use only King Arthur). The Sam's flour had an off smell and became very gooey when I added my usual amount of liquid. I tried using it for the pet treats I make but even there it screwed up the recipes, so I wound up throwing the rest out! Bonni (baking up a storm on the west coast of Florida) _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp --------------- MESSAGE bread-bakers.v101.n039.13 --------------- From: "David Kenny" Subject: Re: Message#2 -- V101.n037.2 Date: Wed, 8 Aug 2001 00:14:36 -0500 With regard to the previous question about grain mills for the KitchenAid mixers. My aunt, who participates in this list by my forwardings to her, had this to say: Message #2=.v101.n037.2 Asking about grain mills for a KA. I have used a friend's stand alone grinder to grind about 100 # of flour. I didn't find it all that useful. However, I now grind small portions of wheat berries that are frozen in my coffee grinder or vita mix blender. Since the problem with grinding is losing the nutrition from excessive heat build up, I reasoned that starting 50+ degrees cooler would help. It did. I can get a finer grind with a flour that stays cooler and seems to enliven my dough more than the other. My hypothesis is, I'm keeping more of the natural wild yeasts as well as the nutrition. Good luck. --------------- END bread-bakers.v101.n039 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved