When we lived in Missouri, way before the low carb diet was ever on our radar, I purchased Wheat Montana flour in 50 pound bags from the Amish store not far from us. Later, after we had moved away, I was in the Walmart where Chad was working and they had Wheat Montana flour in 10 pound bags. Later, when he moved back to the town where we had lived, their Walmart had the same thing. I brought an empty bag back to our store and asked them to get it. They couldn’t . . they can only get what’s in the warehouse that supplies this region. Much later, I was walking down the flour aisle and something caught my eye – Wheat Montana flour. There was a time when our Walmart had both Wheat Montana and King Arthur flour. I like King Arthur but I like Wheat Montana better. Having both of those flours available locally was so nice, but it was short lived. Now our Walmart has neither Wheat Montana or King Arthur flours.
When I was in MO earlier this month, I kinda held my breath as I walked down the flour aisle, hoping I’d find Wheat Montana flour, but fully expecting that it wouldn’t be there. I squealed just a little when I saw it and Addie said “What’s wrong, Granny?” I told her nothing . . I was happy to see my favorite flour. She said “Flour?” and looked at me like I wasn’t quite right. Maybe that’s true but I do get excited about finding Wheat Montana flour.
I was ordering a few things from Walmart today to be delivered this week and I thought . . I’ll see if I can get Wheat Montana flour! Yes! $5.98 for 10 pounds. I would have paid more! And, free shipping because I met their free shipping threshold. Having it delivered to our home is way better than going to the store . . especially when getting it here is no longer an option.
Before anyone asks about the keto diet, I made a list of things we might need if the coronavirus hits our area and if that should happen, we’ll be staying home and things like bread or flour tortillas may become more important to us than the diet so, for now, I’ll keep the flour in the freezer and know that if we never use it (we will!), I’ve wasted $5.98.
Rebecca in SoCal says
I just saw something that I never thought of before: a baking lesson said to use good flour. Since it’s the main ingredient in most baking, it makes sense to use quality. I don’t think that I ever realized that there was a difference, and that it was kind of a quirk that you preferred certain brands.
I also learned about different flours when Alton Brown did a show on biscuits. He mentioned northern flour vs. southern, with southern being better for biscuits. And on the British Baking Show, they mention using “hard” or “soft” flour.