No, not Flower Power from the 60′s and 70′s, we’ll save that for another post. I’m talking about Flour Power!
Flour takes on a whole new meaning for me (Sincerely, Emily) in the past 5 years.
Flour just taught my high school best friend how to create her own pizzas, Stromboli’s and calzones (narf7 from theroadtoserendipity.wordpress.com )
Simple flour is what memories and prospective feasts are made of…
Flour, yeast, salt, oil and water
Kym learning how to manipulate the dough to make a Stromboli
“Give a man a fish, and you feed him for a day; show him how to catch fish, and you feed him for a lifetime”
I never thought much about flour before trying to go all-local several years ago. It is really hard to find flour milled within a 4-hour drive, even when you live in a farm state. I finally found a Wisconsin farm called Great River which ironically mills flour just a couple of hours away, but sells it through a jobber in Arkansas, so it travels there, then back to me. So I buy $2.20 a pound flour, grown and milled in Southern Wisconsin, as opposed to 70c a pound flour, grown and milled god knows where– you can’t tell from the packaging. India for all I know. I worked out the cost– if I make all my own bread, the expensive flour makes each loaf about the same price as the store brand. If you count my time as having no monetary value.
Here at Tanglewood, flour has also taken on new meaning. After discovering that I am gluten intolerant (No, it’s not a fad I’m going through. Yes, it really does make me sick…) I had to switch from two main flours to… well… a gajillion.
I now keep more than twenty different flours in my kitchen, from teff to tapioca to millet – whatever it takes to add variety of texture and taste to the things I make. Early this spring I devised this shelving and storage system and I have to say – I’m intensely happy with it! Now I just have to get some snazzy labels to replace the dry erase marker on the jars.
(P.s. Can you tell I’m a huge Doctor Who geek from my shelves? My geekiness has gotten out of hand…)
What are you doing with flour these days??