Flour Question...

[norgeway]

Has anyone ever used Shawnee flour?, I recently was reading a cookbook from Mrs Wilkes Boarding House, in Savannah GA, it said they always used Shawnee self rising flour, as the boarding house has what are reported to be some of the best biscuits anywhere..I was immediately interested.....

 

[danemodsandy]

It's Here:

At the link.

I've heard of Shawnee, but I never used it, because when I was doing a lot of scratch cooking, White Lily was still the highest-quality soft wheat flour available, instead of the hard wheat flour it is today.

http://shawneemillcart.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=SMC&Category_Code=SMCP

 

[norgeway]

I used to use White Lily also!

Until they ruined it, I now used Virginias Best self rising, and Big Spring Mill AP, made in Elliston Va..Nothing but pure soft red winter wheat..My Grandmother swore by Red Band..and it too is gone!..Along with Thompsons Fireside corn bread mix and Ballard corn meal!!!I use the Big Spring Mill corn meal also.

 

[westie2]

Shawnees best flour is very god. The all purpose and the self rising.  What I grew up with as was raised in SW Oklahoma and we raised wheat and cotton and corn.  When we went to the Sate Fair in Oklahoma City I always loved going by the Shawnee Mills big booth they were constantly making biscuits and handing them out.  Since I live right on Arkansas/Oklahoma state line we get it lots and I also like W/R flours from McPherson , Kansas.  Both are very good flours.  They also have the best in corn meal too both yellow and white.  Yellow is my preference.

Shawnee Milling Company | Milling Products | MIO

Shawnee Milling Company provides quality products, right here in Oklahoma and is apart of the MIO Coalition. It's as easy as 1-2-3, and Shawnee adds the Me!

www.shawneemilling.com

 

[westie2]

W-R Flour

Very good flour too.

http://www.cerealfood.com/products/family.html

 

[arbilab]

On the strength of their pancake mix I would vouch for any Shawnee Mills product. They know what works in the kitchen.

When I lived in San Jose CA (1988) we had it sent in from Oklahoma because there is nothing else like it. I had a 5th-burner griddle gas stove to make pancakes on. If I still had the griddle I would still order Shawnee by mail. (Without the griddle might as well use microwave p'cakes, which I do.)

 

[whirlcool]

While we are talking about flours, does anyone know of a flour that has a slightly more course grind to it, like flours that you would find in Germany? I have a recipe for Bread Dumplings that recommend using Wondra as it's more course than regular flours, but it's still not course enough.

 

[maytagbear]

Allen----

I would try White Wheat Flour. This is a type of flour, that looks a bit like whole wheat flour, is coarser than white flour, but TASTES like white flour, when made into a product. King Arthur Flour introduced it in this country, but General Mills/Betty Crocker also offers it. Better supermarkets carry one or the other, or both. I use the King Arthur out of loyalty.

I now use it 25-to-50 percent in most of my baking, and so far, no one else has noticed!

Lawrence/Maytagbear

 

[norgeway]

I would say...

Gold Medal, Compared to Southern soft wheat flours it is like cement dust!

 

[jeffg]

Rick B, we recently adopted a similar stove with our house. First experience and we're trying to figure out what kind of griddle pan works best with it.

To Allen, if you haven't already check at Trader Joes and organic food chains (Whole Foods etc). They usually have wide selections of flours.

 

[whirlcool]

Thanks for the tips. We have a Whole Foods and a Trader Joes not too far away from us. I'll look for the white wheat flour.