White Lily Bread Flour

Started by Puzzolento, January 11, 2025, 02:23:15 PM

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Puzzolento

I decided to give White Lily a try because I ran across it at Publix, and I had never seen it before. I was familiar with White Lily biscuit flour. Didn't give me a thrill.

I haven't used the bread flour in pizza yet. Planning on trying it today. My wife used it in the white bread we eat all the time, and it was surprising. Better than KABF and Gordon Food Service Primo Gusto. Obviously better. It was not hard to tell the difference.

The crumb was very open. I love my white bread recipe, but I had grown to accept the tight crumb, which was not optimal. White Lily blew right up.

Has anyone else here tried it? I'm going to throw an NYC pie together if my frozen ingredients look okay once they thaw. Too lazy to drive to the store.
Unsuccessful people have the best cell phones.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Puzzolento

This stuff is very nice. The dough was extremely silky and soft. The crust was pretty delicate compared to Primo Gusto. I like rim bubbles, and I got a lot of them with this flour. I would use this again before I would use the others.
Unsuccessful people have the best cell phones.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Timpanogos Slim

I have not - but it's one of the examples i give when i explain that the "all purpose" and "bread" designations are relative to a given brand -- White Lily Bread Flour has the same protein content as King Arthur All Purpose. 

I think Martha White bread flour is similar - another brand from the south-east. 

If you want to make southern biscuits, you should buy a bag of White Lily Self-Rising and follow the recipe on the bag. Fortunately, i don't want to make southern biscuits. 

When i'm feeling charitable i say that wheat grown in hot, humid climates is weaker, better for cakes and pastries than anything else. 

I'm not surprised that White Lily Bread Flour is good for some kinds of pizza. I forget, is it malted? 
There are many kinds of pizza, and *Most of them can be really good.
- Eric

TXCraig1

Quote from: Timpanogos Slim on January 15, 2025, 11:21:12 PMI have not - but it's one of the examples i give when i explain that the "all purpose" and "bread" designations are relative to a given brand -- White Lily Bread Flour has the same protein content as King Arthur All Purpose.


An important point. Neither term "all purpose" or "bread" has any meaning other than to suggest to the customer which is more appropriate for bread, whatever that means.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Timpanogos Slim

Checked - it's malted and has some ascorbic added. 
There are many kinds of pizza, and *Most of them can be really good.
- Eric

A D V E R T I S E M E N T



Puzzolento

I don't use self-rising flour because I want to control things. I have tried White Lily's biscuit flour, and I didn't think the results were all that great. Oddly, I have made very good biscuits with KABF.

One of the greatest shortcuts in the culinary world is to make your own gravy and then run to McDonald's for takeout biscuits.
Unsuccessful people have the best cell phones.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Puzzolento

Interesting note: to get dough that felt about as wet as other flours, I had to use way less water with White Lily. When I used my recipe's hydration, the dough was too sticky to handle.
Unsuccessful people have the best cell phones.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Timpanogos Slim

Quote from: Puzzolento on January 19, 2025, 09:48:09 PMI don't use self-rising flour because I want to control things. I have tried White Lily's biscuit flour, and I didn't think the results were all that great. Oddly, I have made very good biscuits with KABF.

One of the greatest shortcuts in the culinary world is to make your own gravy and then run to McDonald's for takeout biscuits.

What constitutes a good biscuit varies a lot. 25 years ago i was making very high fat very low hydration american, arguably northern american biscuits out of GMAP that required refrigeration of the dough and i think 6 or 7 fold-and-roll steps. They were sort of amazing and they bent rather than broke. 

There's no way for me to know if GM changed the formula for the flour over the years but recently i greatly prefer CM pastry flour for my biscuits and i fold-and-squish maybe 3 times. 

Where i differ with the south-east of the US is that i like my biscuits to have some texture. 
There are many kinds of pizza, and *Most of them can be really good.
- Eric

A D V E R T I S E M E N T