[Sca-cooks] whole wheat flour sources

[Elaine Koogler]

Terry Decker wrote:

>King Arthur does do mail order, but it's pricey.  Check out their website to
>see what the sell, but check with high end groceries or even bakery
>suppliers to keep the costs down.  I've also found it in some health food
>stores.  If you are into heavy baking, you might check with you local bakery
>suppliers to see what they carry is specialty flours.  The quality is
>usually better than the stuff in the grocery, but the quantities may be
>prohibitive.
>
>The bulk whole wheat pastry flour (their regular whole wheat was too
>"grahamy" for me) was through a local health food store, who had a deal with
>a mill in Kansas.  I doubt you will be able to find it.  If you do, it will
>almost certainly be a health food store or a bakery supplier.
>
>You might check California for some local mills which still stone grind
>flour.  Stone ground hard winter wheat makes some of the best bread (but you
>may have to bolt it if the mill won't handle that for you).
>
>BTW, about the only King Arthur flour I use is the KA White Whole Wheat,
>because it is a specialized flour that has few substitutes readily
>available.  Where I have more selection and lower prices, I tend to go with
>the flour that best suits the task at the lowest price.
>
>Bear
>  
>
Believe it or not, BJ's Wholesale has carries King Arthur...not sure 
about the whole wheat flour, but they do carry the unbleached and white.

Kiri