PSA: Organic Artisan Bakers Craft Flour from Central Milling @ Costco

M

mariadnoca

Moderator
Organic Bakers Craft is an unbleached blend of hard red wheat, with 11.5% protein. As a reference, King Arthur all-purpose flour has 11.7% protein. Central Milling is used by several local famed bakeries (Acme and Tartine), and I believe mills the WF's 365 brand flour.

I just paid $13.99 for a 25 lb bag, which seems like a steal! (Recently paid $4.19 for 5lbs of KA at Walmart - the cheapest around here.) This may only be a local SF Bay Area item, but if interested I'd request it for your store (FYI, I did call first as the store I normally go to didn't have it - but all the others around did, go figure.)

The Coscto item number is 475605.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/241e4e47-4d4a-4aa7-842c-f289317bab83_zps3b4170de.jpg

 
Next thought: omg, I just bought 25 lbs of flour - what to store it in??

Ha, so yes I put the cart before the horse and now have all this flour. Now that it's home it's dawned on me, wait where/how do I store all this? Bread people and survivalists, please share - now what?

 
Maria, I think you got a really good deal. I just bought a 25lb bag of organic

Daisy white flour for $30. I haven't opened it yet so I am not sure how I am going to store it yet!

According to the Daisy website: "Daisy Organic All-Purpose Flour is a blend of soft and hard wheat with a protein count of about 11%. It works well for all baked goods , especially cookies, biscuits or quick breads. " Here are the stats from the website:

Daisy Organic All-Purpose Flour
Unbleached and Unenriched
Daisy Organic All-Purpose Flour is certified 100% Organic and Kosher, and is not bleached, bromated, or enriched.
Typical Analysis* * Average Specifications; may vary with each lot number
Flour Protein 10%
Flour Moisture Approx. 13%
Flour Ash 0.55

Not that I know what to do with these stats as I am not a break baker.

 
Maria, two suggestions on storing the flour. You could go to a restaurant supply store and buy a

large plastic container such as Cambro. I have a round 18 qt container that might not be quite large enough, but you can get larger. Even better, how about checking with the bakery department of a supermarket to see if they have plastic containers that had frosting or such in it. It would (or should) be food safe. Good luck.

 
Also, be sure to aerate and weigh your flour out. My mom buys 25-lb bags

and ran into a problem one time with her studels. She always used half a bag for each batch and suddenly the dough wasn't behaving. She went back to Costco and the manager said the weight of those big bags compress the bags below them and "half a bag" may end up weighing more than the appearance of "half the bag."

 
Good to know. I need a scale, but I always fluff my flour...

Martha got me kinda obsessed about it. I always stir with a whisk, then I lightly scoop and pour gently into the measuring cup before leveling off.

See how much time a scale would save me? I just need to choose between the Oxo 11 or 22 lb one.

 
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