Author Topic: Thinking of trying a new flour  (Read 648 times)

0 Members and 1 Guest are viewing this topic.

Offline patnx2

  • Registered User
  • Posts: 143
  • Location: modesto,ca
Thinking of trying a new flour
« on: June 04, 2013, 01:26:16 AM »
I've been using Power flour and I am running low. I've had good success with my once a week pies. Been thinking of Mondonca (sp?) flour as a comparison. The problem is having to buy 25 pounds for once a week pie could be a problem if I don't like the results. So how do there flours compare and any ideas. Thanks Patrick
Patrick


Online tinroofrusted

  • Supporting Member
  • *
  • Posts: 1283
  • Location: OC, CA
  • Experimenting....
Re: Thinking of trying a new flour
« Reply #1 on: June 04, 2013, 01:33:04 AM »
I just bought 25 lbs. of Mondako myself. I've not tried it yet. I usually buy Conagra Mello Judith in 50 lb. bags so this is kind of nice because it's smaller.  25 lbs. does last a while but I do get through it pretty fast. Start baking bread and give the loaves away. You'll get through 25 lbs. very fast. 

Regards,

TinRoof

Offline patnx2

  • Registered User
  • Posts: 143
  • Location: modesto,ca
Re: Thinking of trying a new flour
« Reply #2 on: June 04, 2013, 02:03:42 AM »
I do bake bread and give it away but I never used Power flour as I believe the protein lever is too high. I've been making mostly SD .  Maybe with the m. Let me know how you make your pies with the new flour.
Patrick